Search Results - L. M., Nordin

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    Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)

    Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) by Selamat, Jinap, Wan Ishak, Wan Rosli, Abdul Rahman, Russly, L. M., Nordin

    Published 1998
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