EVALUASI COKLAT BATANGDARIBIJI KAKAO RAKYATHASIL PENGERINGAN MENGGUNAKANPENJEMURANDAN PENGERINGMEKANIS
Chemical evaluation were conducted on chocolate bars made from fermented and unfermented cacao beans, which were dried by mean of sun and cabinet drying methods. The aim of the research were to evaluate the chemical property, sensoric attribute changes as a result of the fermentation process and the...
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[Yogyakarta] : Universitas Gadjah Mada
2013
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