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Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
Raw cocoa beans processing technologies free fatty acids content
2009/3/4
The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa bean...
Effects of planting location and storage time on lipids and fatty acids contents of some Madagascan rice varieties
Lipid fatty acids Madagascan rice site storage time
2009/3/3
Lipid and fatty acid composition of some Madagascan rice varieties were analysed by both Soxhlet method and Gas Chromatography based on variety, planting location and the storage time ...