Author:
Sopacua Emmy,Dirpan Andi,Syarifuddin Adiansyah
Reference20 articles.
1. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
2. Characterization of chemical and volatile compounds in cocoa beans (Theobroma cacao) from highland and lowland areas of Bantaeng, South Sulawesi
3. M. R. Darmawan, P. Andreas, B. Jos, and S. Sumardiono, “Modifikasi ubi kayu dengan proses fermentasi menggunakan starter Lactobacillus casei untuk produk pangan,” J. Teknol. Kim. dan Ind. 2, 137–145 (2013).
4. Optimization of fermentation conditions fortingproduction using response surface methodology
5. J. Majesty, B. D. Argo, and W. A. Nugroho, “Pengaruh penambahan sukrosa dan lama fermentasi terhadap kadar serat nata dari sari nanas (nata de pina),” J. Keteknikan Pertan. Trop. dan Biosist. 3 80–85 (2014).