Fermentation of cocoa pod husks with <i>Pleurotus salmoneo-stramineus</i> for food applications.

Food Sci Nutr · 2024 · PMC11016415 · PMID 38628173

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a clear trendno p-value reported

In spite of the higher WBC of the unfermented husks compared to CPHF, flour samples containing CPH did not exhibit a clear trend, besides showing lower PV compared to the flour.

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