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-viite (17. p.)Farah D. M. H., Zaibunnisa A. H., ja Universiti Putra Malaysia. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.
MLA-viite (9. p.)Farah D. M. H., et al. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.
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