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  1. 1
    Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)

    Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)

    Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)
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  2. 2
    Texture on extruded snack , correlation between instrumental and sensory analysis

    Texture on extruded snack , correlation between instrumental and sensory analysis

    Texture on extruded snack , correlation between instrumental and sensory analysis
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  3. 3
    Pulse-electroplating , process parameters and their influence on the formed microstructure

    Pulse-electroplating , process parameters and their influence on the formed microstructure

    Pulse-electroplating , process parameters and their influence on the formed microstructure
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