Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans.

Autor:	Iswari, Kasma, Atman, Marlina, Leni, Riska, Antarlina, Sri Satya, Arief, Ratna Wylis, Waryat, Suwarda, Rosniyati, Sjafrina, Noveria, Yani, Alvi, Sunarmani, Joseph, Gabriel Herald, Lintang, Meivie, Layuk, Payung, Arif, Abdullah Bin
Zdroj:	Scientific World Journal; 3/12/2024, Vol. 2024, p1-9, 9p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu