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  • Fermentasi Biji Kakao Dan Kualitas Produk Coklat: March 2006

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    sri helmi novie
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    This document provides information about a publication on cocoa bean fermentation and chocolate product quality. It lists the author as Purwiyatno Hariyadi from Bogor Agricultural University, who has published 184 publications. It also lists two related projects that some of the authors of the publication are working on, which are food diversification and the study of drying behavior processes using quicklime for drying living materials using red chili seeds as a case study.

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    kakao

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    Kakao

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    This document provides information about a publication on cocoa bean fermentation and chocolate product quality. It lists the author as Purwiyatno Hariyadi from Bogor Agricultural University, who has published 184 publications. It also lists two related projects that some of the authors of the publication are working on, which are food diversification and the study of drying behavior processes using quicklime for drying living materials using red chili seeds as a case study.

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    © All Rights Reserved
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    12 views4 pages

    Fermentasi Biji Kakao Dan Kualitas Produk Coklat: March 2006

    Uploaded by

    sri helmi novie
    This document provides information about a publication on cocoa bean fermentation and chocolate product quality. It lists the author as Purwiyatno Hariyadi from Bogor Agricultural University, who has published 184 publications. It also lists two related projects that some of the authors of the publication are working on, which are food diversification and the study of drying behavior processes using quicklime for drying living materials using red chili seeds as a case study.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/266388296

    Fermentasi Biji Kakao dan Kualitas Produk Coklat

    Article · March 2006

    CITATIONS READS

    0 1,589

    1 author:

    Purwiyatno Hariyadi
    Bogor Agricultural University
    184 PUBLICATIONS 303 CITATIONS

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    Some of the authors of this publication are also working on these related projects:

    Food Diversification View project

    Kajian Perilaku Proses Pengeringan Kemoreaksi Dengan Kapur Api (Cao) Untuk Pengeringan Materi
    Hidup (Kasus : Benih Cabai Merah) View project

    All content following this page was uploaded by Purwiyatno Hariyadi on 04 October 2014.

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