Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.)

Authors

Hanni Tsaaqifah , Fahrurrozi Fahrurrozi , Anja Meryandini

DOI:

10.29303/jppipa.v9i2.3045

Published:

2023-02-28

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Issue:

Vol. 9 No. 2 (2023): February

Keywords:

Lactic acid bacteria; Cocoa bean fermentation; Starter culture; Antifungal

Articles "Regular Issue"

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How to Cite

Tsaaqifah , H. ., Fahrurrozi, F., & Meryandini, A. (2023). Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.). Jurnal Penelitian Pendidikan IPA, 9(2), 825–831. https://doi.org/10.29303/jppipa.v9i2.3045

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