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| Magazine/Journal : | Jurnal Matematika , Sains, & Teknologi 10 (1) Mar 2009 : 36 - 46 |
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| No review available for this collection: 129512 |
Abstract
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....