Development of technology to improve quality of under-fermented cocoa through enzymatic modification

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Development of technology to improve quality of under-fermented cocoa through enzymatic modification

Bibliographic Details
Main Authors:	Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid
Format:	Monograph
Language:	English
Published:	Research Management Centre
Online Access:	http://psasir.upm.edu.my/id/eprint/42520/ http://psasir.upm.edu.my/id/eprint/42520/1/development%20of%20technology.pdf

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