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Amir, I.Z., Hanida, H.S., Syafiq, A. Development and physical analysis of high fiber bread incorporated with cocoa (Theobroma cacao sp.) pod husk powder. International Food Research J., vol. 20 (3), p. 1301-1305, 2013.

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Aikpokpodion, P.E., Osobamiro, T., Atewolara-Odule, O.C., Oduwole, O.O., Ademola, S.M. Studies on adsorption mechanism and kinetics of magnesium in selected cocoa growing soils in Nigeria. Journal of Chemical and Pharmaceutical Research, vol. 5, p. 128-139, 2013.

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Aikpokpodion, P.E., Atewolara-Odule, O.C., Osobamiro, T., Oduwole, O.O., Ademola, S.M. A survey of copper, lead, cadmium and zinc residues in cocoa beans obtained from selected plantations in Nigeria. Journal of Chemical and Pharmaceutical Research, vol. 5, p. 88-98, 2013.

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Afoakwa, E.O., Kongor, J.E., Takrama, J.F., Budu, A.S. Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, vol. 20 (3), p. 1215-1222, 2013.

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Adebiyi, S., Okunlola, J.O. Factors affecting adoption of cocoa farm rehabilitation techniques in Oyo State of Nigeria. World Journal Agricultural Sciences, vol. 9 (3), 258-265, 2013.

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Adamafio, N.A. Theobromine toxicity and remediation of cocoa by-products: An overview. Journal of Biological Sciences, 13 (7), pp. 570-576, 2013.

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Zzaman, W.; Yang, T.A. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao). Food science and technology research; vol. 19 (2); p. 181-186, 2013.

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Useche, P., Blare, T. Traditional vs. modern production systems: Price and nonmarket considerations of cacao producers in Northern Ecuador. Ecological Economics, vol. 93, p. 1-10, 2013.

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Turcotte, A.-M., Scott, P.M., Tague, B. Analysis of cocoa products for ochratoxin A and aflatoxins. Mycotoxin Research, pp. 1-9. Article in Press, 2013.

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