IMPROVING THE QUALITY OF COCOA (THEOBROMA CACAO L. ) THROUGH THE ADDITION OF LACTIC ACID BACTERIA (LAB) STARTERS IN CONTROLLED FERMENTATION AT BEANS ORIGIN : PALU, CENTRAL SULAWESI

IMPROVING THE QUALITY OF COCOA (THEOBROMA CACAO L. ) THROUGH THE ADDITION OF LACTIC ACID BACTERIA (LAB) STARTERS IN CONTROLLED FERMENTATION AT BEANS ORIGIN : PALU, CENTRAL SULAWESI

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Bibliographic Details
Main Author: Azzahra Arandri, Nadhira
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/82938
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Institution: Institut Teknologi Bandung
Language: Indonesia

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https://digilib.itb.ac.id/gdl/view/82938

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