Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan...

Full description

Bibliographic Details
Main Authors: Sari, Ariza Budi, Fahrurrozi, Fahrurrozi, Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Purwaningsih, Purwaningsih, Wanita, Yeyen Prestyaning, Lisdiyanti, Puspita, Perwitasari, Urip, Juanssilfero, Ario Betha, Rahayu, Endang Sutriswati
Format: Article
Language:English
Published: Hindawi Limited 2023
Subjects:
Food Nutritional Balance
Online Access:https://repository.ugm.ac.id/283094/1/5639081.pdf

Similar Items

Similar Items