The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans

Sabahannur, St (2025) The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans. Food Research, 9 (2). pp. 118-129. ISSN 2550-2166

	Text jurnal terbit food research 2025.pdf Download (765kB)
	Text jurnal_terbit_food_research_2025.pdf Download (865kB)

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	FAKULTAS PERTANIAN
Depositing User:	Unnamed user with email admin@umi.ac.id
Date Deposited:	18 Mar 2025 04:09
Last Modified:	18 Mar 2025 04:09
URI:	http://repository.umi.ac.id/id/eprint/7264

Actions (login required)

View Item