Items where Subject is "600 Technology > 07 Beverage Technology > 03 Cocoa"
|Up a level|
Malini, E. and Pura Naik, J. and Shivashankar, S. and Nambudiri, E. S. (1987) Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans. Journal of Food Science and Technology, 24 (2). pp. 96-97. ISSN 0022-1155
Monisha, R. (2012) Evaluation of ready-to-eat cocoa based functional spreads. [Student Project Report] (Submitted)
Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.
Pura Naik, J. (2001) Improved High-Performance Liquid Chromatography Method to Determine Theobromine and Caffeine in Cocoa and Cocoa Products. Journal of Agricultural and Food Chemistry, 49. pp. 3579-3583. ISSN 0021-8561
Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.
Satyanarayana, K. V. (2005) Cloning and Characterization Of N-Methyltransferase Gene associated with Caffeine Biosynthesis in Coffee. PhD thesis, University of Mysore.
Sharma, Sanjeev Kumar (2007) Preparation of Value Added Products from Cocoa. [Student Project Report]
Shivashankar, S. and Balachandran, C. and Lewis, Y. S. and Natarajan, C. P. (1978) Determination of theobromine in cocoa products. Journal of Food Science and Technology, India, 15 (4). 153-154, 4 ref..