PEMBENTUKAN PREKURSOR FLAVOR PADA BIJI KAKAO MELALUI HIDROLISIS ENZIMATIS ENDOGENOUS TERKENDALI YANG DIUKUR BERDASARKAN INDEKS GULA
One of cocoa beans processing steps which affect the end quality is flavor precursor formation through enzymatic hydrolysis. Flavor precursor formation using a controlled endogenous enzymatic hydrolysis might be useful because all of parameters which influence cocoa beans quality can be controlled....
| Huvudupphovsmän: | , |
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| Materialtyp: | Lärdomsprov |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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