PENGARUH PERLAKUAN PENDAHULUAN PADA INKUBASI BIJI KAKAO KERING NON FERMENTASI DALAM BUFFER ASETAT TERHADAP SIFAT SENSORIS PASTA COKELAT GELAP
when incubated in acetic buffer and its influence on The purpose of this study was to determine the role of pre-treatment of un- fermented dried cocoa beans the sensory properties of dark chocolate. Incubation was carried out in two stages, the first stage in acetic buffer medium pH 2.7, 600 mM for...
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| Materialtyp: | Lärdomsprov |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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