Search
Now showing items 1-1 of 1
PRODUKSI KAKAO RENDAH PROTEIN ALERGENIK DENGAN MEMODIFIKASI PROSES FERMENTASI BIJI KAKAO MENGGUNAKAN BAKTERI ASAM LAKTAT
(Fak.Pertanian'13, 2014-06-30)
Quality of cocoa produced in Indonesia had been still relatively low. One effort to improve the quality of cocoa beans by the modification of fermentation. Through fermentation methods are accessible to physiological changes ...