TY - CHAP A1 - Romel E. Guzmán-Alvarez A2 - José G. Márquez-Ramos ED1 - Marta Laranjo Y1 - 2021-11-03 PY - 2021 T1 - Fermentation of Cocoa Beans N2 - This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers. BT - Fermentation SP - Ch. 7 UR - https://doi.org/10.5772/intechopen.98756 DO - 10.5772/intechopen.98756 SN - 978-1-83968-817-1 PB - IntechOpen CY - Rijeka Y2 - 2022-01-18 ER -