Open AccessQuality of Chocolate Bar from Fermented Cocoa Beans from Lombok, West Nusa Tenggara
Author(s) -
- Fahrurrozi,
Siti Fauziyyah,
Martha Sari,
Shanti Ratnakomala,
Puspita Lisdiyanti
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/251/1/012046
Subject(s) - fermentation , cocoa bean , food science , aroma , organoleptic , starter , flavour , lactic acid , titratable acid , chemistry , mathematics , biology , bacteria , genetics