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Qualitative and quantitative evaluation of proteins of seeds of varieties of Theobroma cacao during the process of fermentation and its effect in the development of the chocolate flavor

Grant number: 07/05979-4
Support Opportunities:Scholarships in Brazil - Master
Effective date (Start): March 01, 2008
Effective date (End): February 28, 2010
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Antonio Vargas de Oliveira Figueira
Grantee:Aline Aparecida Possignolo
Host Institution: Centro de Energia Nuclear na Agricultura (CENA). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
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Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
POSSIGNOLO, Aline Aparecida. Proteic profile from different accessions of cocoa seeds on the chocolate flavor development. 2010. Master's Dissertation - Universidade de São Paulo (USP). Centro de Energia Nuclear na Agricultura (CENA/STB) Piracicaba.

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