Perbaikan Mutu Bubuk Kakao Melalui Proses Ekstraksi Lemak dan Alkalisasi
“This study aimed to investigate the possibility of reducing the fat content of cacao powder by using organic solvent extraction and to improve the cacao powder quality that meets the quality standard and market requirement. The research was carried out at the University of Syiah Kuala from Septembe...
Guardat en:
| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universitas Syiah Kuala, Agriculture Faculty
2013-06-01
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| Col·lecció: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Matèries: | |
| Accés en línia: | http://jurnal.unsyiah.ac.id/TIPI/article/view/1003 |
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