Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Misgiyarta a
Characterization and Selection of Superior Dry Starter Microbes for Cocoa Beans Fermentation.
Related publications
Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and Dry Trinitario Cocoa Beans (Theobroma Cacao L.): Whole Beans, Peeled Beans and Shells
Revista Tecnica de la Facultad de Ingenieria Universidad del Zulia
Engineering
Improvement of Small Scale Cocoa Fermentation Using Lactobacillus Fermentumas Starter Culture
Pelita Perkebunan (a Coffee and Cocoa Research Journal)
Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale
Journal of Advanced Agricultural Technologies
Breeding Dry Beans for Processing
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics
Composition of Unfermented, Unroasted, Roasted Cocoa Beans and Cocoa Shells From Peninsular Malaysia
Journal of Food Measurement and Characterization
Industrial
Risk
Food Science
Manufacturing Engineering
Reliability
Safety
Chemical Engineering
Quality
Electronic Nose Coupled With Linear and Nonlinear Supervised Learning Methods for Rapid Discriminating Quality Grades of Superior Java Cocoa Beans
International Journal of Intelligent Engineering and Systems
Engineering
Computer Science
Comparative Genome Analysis of the Candidate Functional Starter Culture Strains Lactobacillus Fermentum 222 and Lactobacillus Plantarum 80 for Controlled Cocoa Bean Fermentation Processes
BMC Genomics
Biotechnology
Genetics
Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus Plantarum HL-15 as Culture Starter and Fermentation Box Variation
Digital Press Life Sciences
Determination of Antagonistic Starter Cultures for Pickle and Olive Fermentation Processes
Czech Journal of Food Sciences
Food Science
