Open Access Research Paper Views (360) Sensory qualities, proximate composition and microbial activity of cacao pod-based food products John Carlo L. Banan, Aiza T. Ramos Int. J. Biosci. 27(4), 48-56, October 2025. DOI: https://dx.doi.org/10.12692/ijb/27.4.48-56 Keywords: Cacao pod husk, Microbial safety, Nutritional benefits, Sensory qualities Details
