PENGARUH FERMENTASI BIJI KAKAO KERING NON-FERMENTASI TERHADAP INDEKS FERMENTASI
Dried cocoa beans non-fermented have a rest of pulp was attached to the seed coat. The rest of pulp alleged was enough be used for fermentation. The purpose of this research is to improve the quality of dried cocoa beans non-fermented through a fermentation process that has physical and chemical pro...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/123596/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63709 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |