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Impact of fermentation and roasting duration on the properties of cocoa beans and dark chocolates: A preliminary study

2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM) Pub Date : 1900-01-01 DOI:10.1063/5.0119859
A. D. Saputro, Hagi Argitama Putra, Nurhalima Dinda Efryla, M. N. Fadilah, N. Bintoro, J. Karyadi
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发酵和烘焙时间对可可豆和黑巧克力特性影响的初步研究
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM)
2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM)
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