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

• 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
• المؤسسة: Universitas Gadjah Mada

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