PENGARUH ALKALISASI KEPING BIJI KAKAO TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS BUBUK KAKAO
Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavor and colour appearance. A study has been carried out to improve cocoa powder quality that meets the quality standard and market requirement. The research was carried out at the Faculty of Agriculture E...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/129721/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70117 |
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| Institution: | Universitas Gadjah Mada |
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