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Cocoa and Its By-Products: Identification and Utilization

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Chocolate in Health and Nutrition

Part of the book series: Nutrition and Health ((NH,volume 7))

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Authors and Affiliations

  1. New Products Development Unit, Department of Cocoa Research, Institute of Ghana, 8, New Tafo-Akim, Eastern Region, Ghana

    Emmanuel O. K. Oddoye Ph.D., Christian K. Agyente-Badu M.Phil. & Esther Gyedu-Akoto Ph.D.

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  1. Emmanuel O. K. Oddoye Ph.D.
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  2. Christian K. Agyente-Badu M.Phil.
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  3. Esther Gyedu-Akoto Ph.D.
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Correspondence to Emmanuel O. K. Oddoye Ph.D. .

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Editors and Affiliations

  1. Health Sciences Center, Department of Health Promotion Sciences, University of Arizona, 1295 N. Martin Ave. 1295, Tucson, 85724-5155, Arizona, USA

    Ronald Ross Watson

  2. Dept. Nutrition & Dietetics, King's College, Stamford St. 150, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  3. Division of Health Promotion Sciences, Mel and Enid Zuckerman, University of Arizona, 1295 N. Martin Avenue, Tucson, 85724, Arizona, USA

    Sherma Zibadi

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Oddoye, E.O.K., Agyente-Badu, C.K., Gyedu-Akoto, E. (2013). Cocoa and Its By-Products: Identification and Utilization. In: Watson, R., Preedy, V., Zibadi, S. (eds) Chocolate in Health and Nutrition. Nutrition and Health, vol 7. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-803-0_3

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  • DOI: https://doi.org/10.1007/978-1-61779-803-0_3

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