檢索結果 - Zaibunnisa A. H.

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    Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide

    Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide

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    Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide
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    Optimization of roasting conditions for high-quality arabica coffee

    Optimization of roasting conditions for high-quality arabica coffee

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    Optimization of roasting conditions for high-quality arabica coffee
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