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Physicochemical characteristics of fermentation cocoa bean preparing by farmer and researcher in West Sulawesi Province, Indonesia

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Figure

Table 1. Treatment Matrix Used by Researchers
Figure 1. The Interaction Results of Cocoa Beans’ Fat Level Fermented by the Farmers and Researchers from Mamuju and Central  Mamuju Regency
Figure 3. The Interaction Results of Cocoa Beans’ Polyphenols Level Fermented by Farmers and Researchers From Mamuju and  Central Mamuju Regency
Figure 4 The Interaction Results of Cocoa Beans’ Water Content Fermented by Farmers and Researchers From Mamuju and Central  Mamuju Regency
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