Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao

Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao

<p><em>P</em><em>rocess of </em><em>cocoa beans </em><em>fermentation is done to destroy pulp and occurrence of chemical reactions, biochemistry</em><em>,</em><em> and physical changes in </em><em>cocoa </em>&l...

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Bibliographic Details
Main Authors: Silfia Silfia, Kamsina Kamsina, Yulia Helmi Diza, Wilsa Hermianti
Format: Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Padang 2017-06-01
Series:JLI: Jurnal Litbang Industri
Subjects:
cocoa beans
fermentation
tape starter
bread starter
Online Access:http://ejournal.kemenperin.go.id/jli/article/view/2792

Internet

http://ejournal.kemenperin.go.id/jli/article/view/2792

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