Perubahan Nilai Desorpsi Produk Kakao Fermentasi Pada Berbagai Suhu dan Kelembaban
Cocoa is product of can to experience desorptions process, when moisture content more than equillibrium moisture content. This of moisture desorptions process, as usually to result in unbelievable activity of microorganism. That is often can to drop of product quality. Desorptions process necessary...
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| Format: | Article |
| Language: | English |
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Jurusan Teknik Industri, Fakultas Teknik Universitas Muhammadiyah Malang
2012-02-01
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| Series: | Jurnal Teknik Industri |
| Subjects: | |
| Online Access: | http://ejournal.umm.ac.id/index.php/industri/article/view/577 |