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Found 1 from your keywords: author=Lestari, Refianti
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KARAKTERISTIK FISIKOKIMIA LEMAK KAKAO (Theobroma cacao L) DENGAN PRETREATMENT…
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Lestari, Refianti

This study aimed to obtain the physicochemical characteristics of cocoa butter by analyzing the effect of pretreatment of raw materials (non-fermentation, spontaneous fermentation, and yeast-based fermentation of cocoa bean) and variations in puffing gun pressure (3, 4, and 5 kgf/cm2) to obtain an optimal cocoa bean processing in producing good quality of cocoa butter. This research was conduct…

Edition
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ISBN/ISSN
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Collation
viii, 85 hlm.; ill.; 28 cm.
Series Title
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Call Number
T504492021