Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin terhadap Aroma Cokelat setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2003
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/17326/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=78 |
Daftar Isi:
- Dried bulk cocoa was dehulled, disintegrated to get ground nib. The nib was alkalized, added with glucose-leucin or glucose-threonin. The addition of glucose-amino acids was adjusted to get ratio of 1:1