EFFECT OF LIPASE ACTIVITIES DURING FERMENTATION ON AROMA FORMATION IN CACAO SEEDS (Theobroma cacao)
Cocoa beans are seeds from Theobroma cacao plant. During processing, cocoa beans will experience physical, chemical and biological changes. Characteristic aroma and flavor of chocolate will be formed. Fermentation of cocoa beans (Theobroma Cacao L var. Forastero) was conducted to establish an ideal-...
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| Format: | Theses |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/35524 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |