Figure 1. Temperature of cocoa mass during the fermentation

From

Effect of Freeze-dried Bacillus Thuringiensis Starter on Cocoa Fermentation

Lamine SAMAGACI, Hadja OUATTARA, Victoria KADET, Michael ABIHI, Honoré OUATTARA, Sébastien NIAMKE

American Journal of Food and Nutrition. 2025, 13(2), 68-73 doi:10.12691/ajfn-13-2-3