Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti
Most cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactob...
Сохранить в:
| Главные авторы: | , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Universitas Gadjah Mada
2017-02-01
|
| Серии: | Agritech |
| Предметы: | |
| Online-ссылка: | https://journal.ugm.ac.id/agritech/article/view/16764 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|