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Enzymes may boost chocolate flavour
May 18, 2011
By Nathan Gray/FoodNavigator.com
By Nathan Gray/FoodNavigator.com
May 18, 2011
By Nathan Gray/FoodNavigator.com
By Nathan Gray/FoodNavigator.com
May 18, 2011, Brazil – Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research. | READ MORE
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