Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh
Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Ferm...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Syiah Kuala University
2017-10-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/5975 |