Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma cocoa L.) on Small Scale

Autor:	Suraedah Alimuddin, St. Sabahannur, Nirwana Nirwana, Netty Netty
Rok vydání:	2018
Předmět:	chemistry.chemical_compound Sucrose biology Scale (ratio) Theobroma Chemistry Fermentation Food science biology.organism_classification Yeast
Zdroj:	Journal of Advanced Agricultural Technologies. 5:271-275
ISSN:	2373-423X
DOI:	10.18178/joaat.5.4.271-275
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::43d051cf1794b67729381650b3109de6 https://doi.org/10.18178/joaat.5.4.271-275 Zobrazit plný text záznamu