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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| 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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id-itb.:829382024-07-24T14:31:20ZIMPROVING 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 Azzahra Arandri, Nadhira Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/82938 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 |
Final Project |
| author |
Azzahra Arandri, Nadhira |
| spellingShingle |
Azzahra Arandri, Nadhira 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 |
| author_facet |
Azzahra Arandri, Nadhira |
| author_sort |
Azzahra Arandri, Nadhira |
| title |
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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| url |
https://digilib.itb.ac.id/gdl/view/82938 |
| _version_ |
1822009914513424384 |