QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)

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Bibliographic Details
Main Author:	Prisya Dewi, Safira
Format:	Theses
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/76060
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Institution:	Institut Teknologi Bandung
Language:	Indonesia

id	id-itb.:76060
spelling	id-itb.:760602023-08-10T09:20:45ZQUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM) Prisya Dewi, Safira Indonesia Theses INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/76060 text
institution	Institut Teknologi Bandung
building	Institut Teknologi Bandung Library
continent	Asia
country	Indonesia Indonesia
content_provider	Institut Teknologi Bandung
collection	Digital ITB
language	Indonesia
description
format	Theses
author	Prisya Dewi, Safira
spellingShingle	Prisya Dewi, Safira QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)
author_facet	Prisya Dewi, Safira
author_sort	Prisya Dewi, Safira
title	QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)
title_short	QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)
title_full	QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)
title_fullStr	QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)
title_full_unstemmed	QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)
title_sort	quality improvement of cocoa bean (theobroma cacao) through secondary fermentation using metabolite submersion fermented by yeast candida sp. on cacao pulp stimulation media (cpsm)
url	https://digilib.itb.ac.id/gdl/view/76060
_version_	1822994613695152128

QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)

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