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Basic of cocoa bean preparation process is fermentation . Fermentation is done espicially to improve and build specific chocolate flavour of cocoa bean and its products,i.e cocoa liquor, butter, and powder and also to decrease this disliked flavors like better and acid......
Artikel Jurnal Universitas Indonesia Library
Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i.e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on...
502 JMSTUT 10:1 (2009)
Artikel Jurnal Universitas Indonesia Library
