Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology
<p><em>The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa beans, including the value of L *, a *, b *, chroma, hue, and RGB, and their relationship using response...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Universitas Muhammadiyah Yogyakarta
2019-02-01
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| Серія: | Planta Tropika: Jurnal Agrosains |
| Предмети: | |
| Онлайн доступ: | https://journal.umy.ac.id/index.php/pt/article/view/5541 |
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