Tohutoro APA (7th ed.)

Zzaman Wahidu, Yang Tajul A., & The Japanese Society for Food Science and Technology. Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao).

Tohutoru Kātū Chicago

Zzaman Wahidu, Yang Tajul A., me The Japanese Society for Food Science and Technology. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).

Tohutoro MLA

Zzaman Wahidu, et al. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).