PENGARUH FERMENTASI BIJI KAKAO KERING NON-FERMENTASI TERHADAP INDEKS FERMENTASI
Dried cocoa beans non-fermented have a rest of pulp was attached to the seed coat. The rest of pulp alleged was enough be used for fermentation. The purpose of this research is to improve the quality of dried cocoa beans non-fermented through a fermentation process that has physical and chemical pro...
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[Yogyakarta] : Universitas Gadjah Mada
2013
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