Alkalinization Process for Coca (Theobroma cacao L.) Nibs and Qualilty Evaluation of the Powder by Response Surface Methodology

By: BispoE S et alMaterial type: TextTextPublication details: January - February 2002Description: 14 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
39;1 Available JA01135

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