Farah D. M. H., Zaibunnisa A. H., & Universiti Putra Malaysia. Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide.
Chicago Style (17th ed.) CitationFarah D. M. H., Zaibunnisa A. H., and Universiti Putra Malaysia. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.
MLA (9th ed.) CitationFarah D. M. H., et al. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.
Warning: These citations may not always be 100% accurate.