PENGARUH VARIASI KONSENTRASI ASAM ASETAT PADA BIOKONVERSI KEPING BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT KIMIA DAN SENSORIS PASTA KAKAO
Fermentation process is one of the important step on producing wellflavored cocoa beans. The alternative fermentation-like method of cocoa beans was the bioconversion process, controlled soaking of the cocoa nibs in an one aqueous acidic medium that was to decrease the pH of the cocoa nibs, and the...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/126383/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66603 |
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| Institution: | Universitas Gadjah Mada |
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