PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)

PRELIMINARY DESIGN OF A MEDIUM-SCALE COCOA POWDER AND BUTTER INDUSTRY INTEGRATED WITH SECONDARY FERMENTATION TECHNOLOGY: OPTIMIZATION OF ROASTING SECONDARY FERMENTED COCOA (THEOBROMA CACAO L) BEANS WITH THE ADDITION OF STRAWBERRY (FRAGARIA SP) POWDER USING RESPONSE SURFACE METHODOLOGY (RSM)

Saved in:
Bibliographic Details
Main Author: Adi Saputra, Radya
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/84001
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Institut Teknologi Bandung
Language: Indonesia

Internet

https://digilib.itb.ac.id/gdl/view/84001

Similar Items