The Effect of Cocoa Beans Fermentation on Processed Chocolate In West Kalimantan
Research studies of fermentation effects on processed chocolate have been made. The purpose of this study was to see the effect of different levels of fermentation of cocoa preparations (pasta, fats and powder) to the chemical quality and flavor. Harvested Cocoa beans will be treated fermentation. T...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Balai Riset dan Standardisasi Industri Pontianak
2011-06-01
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| Series: | Biopropal Industri |
| Online Access: | http://ejournal.kemenperin.go.id/biopropal/article/view/720 |