Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.)

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Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)

Pemanggangan adalah suatu proses pemanasan kering yang dilakukan untuk merubah karakteristik seperti warna, rasa dan menambahkan keenakanan biji koko. Biji koko merupakan bahan utama yang digunakan dalam proses pembuatan coklat atau produk berasaskan coklat. Roasting is one of the most import...

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Bibliographic Details
Main Author:	Zzaman, Wahidu
Format:	Thesis
Language:	English
Published:	2015
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/30400/ http://eprints.usm.my/30400/1/WAHUDU.pdf

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