Physicochemical Characteristics of Cocoa Nibs (Theobroma cacao L) by Differences in Temperature and Roasting Time
Dahlia Elianarni, Annisa Fadilatulail MI, Noor Harini, Hanif Alamudin Manshur
Идентификаторы
Canonical: https://research.holos.house/w/bbb47e0d-f498-4e41-aaae-521f81e38d94
DOI: 10.33005/jtp.v19i2.5389