Korelasi Konsentrasi Black Tea Powder (Camelia sinensis) terhadap Muiu Sensori Produk Dark Chocolate
The purpose of this research is to learn the correlation of black tea powder against sensory level alteration of dark chocolate. The benefits of this research are to learn and give the information about the application of black tea powder as one of diversified products of dark chocolate process and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Pasundan
2019-07-01
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| Series: | PFTJ: Pasundan Food Technology Journal |
| Online Access: | https://journal.unpas.ac.id/index.php/foodtechnology/article/view/1642 |