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).
Chicago-Zitierstil (17. Ausg.)Zzaman Wahidu, Yang Tajul A., und 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).
MLA-Zitierstil (9. Ausg.)Zzaman Wahidu, et al. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.