Ngā hua rapu - Zaibunnisa A. H.

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  1. 1
    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

    Ētahi atu kaituhi:
    Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide
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  2. 2
    Optimization of roasting conditions for high-quality arabica coffee

    Optimization of roasting conditions for high-quality arabica coffee

    Ētahi atu kaituhi:
    Optimization of roasting conditions for high-quality arabica coffee
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