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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التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Perpustakaan UGM, i-lib
التنسيق:	مقال NonPeerReviewed
منشور في:	[Yogyakarta] : Universitas Gadjah Mada 2003
الموضوعات:	Jurnal i-lib UGM
الوصول للمادة أونلاين:	https://repository.ugm.ac.id/17326/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=78
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

id	id-ugm-repo.17326
record_format	dspace
spelling	id-ugm-repo.173262014-06-18T00:30:35Z https://repository.ugm.ac.id/17326/ 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 Perpustakaan UGM, i-lib Jurnal i-lib UGM 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 [Yogyakarta] : Universitas Gadjah Mada 2003 Article NonPeerReviewed Perpustakaan UGM, i-lib (2003) 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. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=78
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	Jurnal i-lib UGM
spellingShingle	Jurnal i-lib UGM Perpustakaan UGM, i-lib 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
description	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
format	Article NonPeerReviewed
author	Perpustakaan UGM, i-lib
author_facet	Perpustakaan UGM, i-lib
author_sort	Perpustakaan UGM, i-lib
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	[Yogyakarta] : Universitas Gadjah Mada
publishDate	2003
url	https://repository.ugm.ac.id/17326/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=78
_version_	1681217056760922112

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

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