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Author:

Stanley, Todd Harvey

Title:

Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder

Graduate Program:

Food Science

Keywords:

Cocoa
polyphenols
roasting
alkalization
HPLC-ECD

File:

Download ths_MSthesis.pdf

Committee Members:

Joshua D Lambert, Thesis Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor