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-čujuhus (17. p.)Zzaman Wahidu, Yang Tajul A., juo 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-čujuhus (9. p.)Zzaman Wahidu, et al. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma Cacao).
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