Penggunaan beberapa isolat khamir pada fermentasi biji kakao (Utilization of Some Yeast Isolates on Cocoa Beans Fermentation)
Effects of inoculation of eleven Yeast isolates, on the properties of cocoa beans during fermentations was studied. Inoculation of the eleven yeast isolates resulted different chemical properties of the bean comparing with the control. Isolates E, G, 11, .1, and K increased the temperature of the ma...
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[Yogyakarta] : Universitas Gadjah Mada
2000
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