Research Output | Dar Al-hikmah Library | IIUM Only
Fermentation of Theobroma cacao L. beans has been considered to be the most important factor influencing cocoa flavour and has accordingly received most attention. Five selected cocoa clones (KKM 1, KKM 22, PBC 123, PBC 140 and BR 25) choosen from major cocoa plantations in Malaysia were treated under normal fermentation process. Samples were prepa