Efek penyangraian biji kakao dengan microwave oven terhadap karakteristik lemak kakao=Effects of microwave roasting of cocoa beans on the cocoa butter characteristics
ABSTRAK Effects of microwave roasting of cocoa beans were investigated to determine the length of roasting which result in roasted cocoa containing extractable butter in conformity with quality standard requirement. The butter extracts were characterized for moisture, fatty acid, free fatty acid, io...
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[Yogyakarta] : Universitas Gadjah Mada
2000
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