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Name Dr. Arifin Dwi Saputro Institution Department of Agricultural dan Biosystems Engineering Faculty of Agricultural Technology Universitas Gadjah Mada Indonesia Education Doctor Research Chocolate, Cacao, Sugar, Agricultural Engineering Abstract COLOUR AND HARDNESS OF XANTHAN GUM AND KONJAC GLUCOMANNAN- BASED HYDROGEL IMPACT OF DURATION AND TEMPERATURE OF ROASTING ON THE PHYSICAL CHARACTERISTICS OF HALF FERMENTED COCOA BEANS (Theobroma cacao L.) IMPACT OF FERMENTATION AND ROASTING DURATION ON THE PROPERTIES OF COCOA BEANS AND DARK CHOCOLATES IMPACT OF ROASTING TEMPERATURE AND DURATION ON THE PROPERTIES OF FULLY FERMENTED COCOA BEANS Find me on Google Scholar

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