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-referens (17:e uppl.)Farah D. M. H., Zaibunnisa A. H., och Universiti Putra Malaysia. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.
MLA-referens (9:e uppl.)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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