Quality estimation of cashew gum in the production of chocolate pebbles

E. Gyedu- Akoto; I. Oduro; F. M. Amoah; J. H. Oldham; W. O. Ellis; K. Opoku-Ameyaw; F. Asante; S. Bediako

doi:10.5897/AJFS.9000252

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Quality estimation of cashew gum in the production of chocolate pebbles

E. Gyedu- Akoto1*, I. Oduro2, F. M. Amoah1, J. H. Oldham2, W. O. Ellis2, K. Opoku-Ameyaw1, F. Asante3 and S. Bediako3

1Cocoa Research Institute of Ghana, Akim-Tafo, Ghana. 2Department of Biochemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. 3Cocoa Processing Company, Tema, Ghana.
Email: [email protected]

Article Number - 76B412C16189
Vol.2(2), pp. 016-020 , February 2008
https://doi.org/10.5897/AJFS.9000252

Published: 28 February 2008

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