KARAKTERISTIK CUKA DARICAIRAN PULPA HASIL

SAMPING FERMENTASI BIJIKAKAO (Theobroma cacao L.)

PADA PERLAKUANPENAMBAHAN INOKULUMAcetobacter aceti DAN LAMA

FERMENTASIby Yudis Tira

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TIME SUBMITTED 10-JUL-2017 10:13AM

SUBMISSION ID 829920824

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31582-565-61502-1-10-20170704-_YUDIS.PDF (429.58K)

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KARAKTERISTIK CUKA DARI CAIRAN PULPA HASILSAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.)PADA PERLAKUAN PENAMBAHAN INOKULUM Acetobacteraceti DAN LAMA FERMENTASIORIGINALITY REPORT

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Puziah Hashim. "Effect of mass and turningtime on free amino acid, peptide-N, sugar andpyrazine concentration during cocoafermentation", Journal of the Science of Foodand Agriculture, 12/1998Publicat ion

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