Publikasi · Scopus

The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans

Scopus Q3 2025

The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans

Food Research

Cite as

(2025). The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans. <em>Food Research</em>.

The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans

The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans

Akses Paper

Penulis FKM UMI

Cite as

The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans

The effect of yeast concentration and fermentation time on the physical, chemical, and flavor characteristics of cocoa beans

Akses Paper

Penulis FKM UMI

Cite as

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