PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO
| Main Authors: | Nizori, Addion, Tanjung, Oline Yatinko, Ulyarti, Ulyarti, Arzita, Arzita, Lavlinesia, Lavlinesia, Ichwan, Budiyati |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya
, 2021
|
| Subjects: | |
| Online Access: |
https://jpa.ub.ac.id/index.php/jpa/article/view/788 https://jpa.ub.ac.id/index.php/jpa/article/view/788/547 |
Internet
https://jpa.ub.ac.id/index.php/jpa/article/view/788https://jpa.ub.ac.id/index.php/jpa/article/view/788/547
Lokasi
| Koleksi | Jurnal Pangan dan Agroindustri |
|---|---|
| Gedung | Perpustakaan Universitas Brawijaya |
| Institusi | Universitas Brawijaya |
| Kota | MALANG |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |