Search Results - G. Irie B. Zahouli

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    Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans

    Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans by S. Tagro Guehi, Soumaila Dabonne, L. Ban-Koffi, D. Kra Kedjebo, G. Irie B. Zahouli

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    Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material

    Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material by G. Irie B. Zahouli, S. Tagro Guehi, A. Monké Fae, L. Ban-Koffi, J. Gnopo Nemlin

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