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.
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.
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.
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.
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.