Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin terhadap Aroma Cokelat setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting
Dried bulk cocoa was dehulled, disintegrated to get ground nib. The nib was alkalized, added with glucose-leucin or glucose-threonin. The addition of glucose-amino acids was adjusted to get ratio of 1:1
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| 格式: | Article NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
2003
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| 在線閱讀: | https://repository.ugm.ac.id/17326/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=78 |
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| 總結: | Dried bulk cocoa was dehulled, disintegrated to get ground nib. The nib was alkalized, added with glucose-leucin or glucose-threonin.
The addition of glucose-amino acids was adjusted to get ratio of 1:1 |
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