PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)

Saved in:

Bibliographic Details
Main Author:	Raissa Nismara, Nareswari
Format:	Final Project
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/83590
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Institut Teknologi Bandung
Language:	Indonesia

id	id-itb.:83590
spelling	id-itb.:835902024-08-12T10:15:41ZPRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM) Raissa Nismara, Nareswari Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/83590 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	Raissa Nismara, Nareswari
spellingShingle	Raissa Nismara, Nareswari PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)
author_facet	Raissa Nismara, Nareswari
author_sort	Raissa Nismara, Nareswari
title	PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)
title_short	PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)
title_full	PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)
title_fullStr	PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)
title_full_unstemmed	PRE ELIMINARY DESIGN OF A MEDIUM-SCALE INDUSTRY FOR COCOA POWDER AND BUTTER INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF THE SECONDARY FEMENTATION PROCESS OF COCOA BEANS (THEOBROMA CACAO L.) WITH THE ADDITION OF STRAWBERRY POWDER (FRAGARIA SP) USING THE SURFACE METHODOLOGY RESPONSE APPROACH (RSM)
title_sort	pre eliminary design of a medium-scale industry for cocoa powder and butter integrated with secondary fermentation technology: optimization of the secondary fementation process of cocoa beans (theobroma cacao l.) with the addition of strawberry powder (fragaria sp) using the surface methodology response approach (rsm)
url	https://digilib.itb.ac.id/gdl/view/83590
_version_	1822998187198119936

Similar Items