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This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality
Cocoa Production and Processing Technology
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One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market�
Chocolate Science and Technology
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This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory
Biotechnology of Lactic Acid Bacteria
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Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years,
The Art of Fermentation
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"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The