Text this: Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin terhadap Aroma Cokelat setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting

  _____      ___      ____      _____     _____   
 /  ___||   / _ \\   |  _ \\   |  ___||  /  ___|| 
| // __    / //\ \\  | |_| ||  | ||__   | // __   
| \\_\ || |  ___  || | .  //   | ||__   | \\_\ || 
 \____//  |_||  |_|| |_|\_\\   |_____||  \____//  
  `---`   `-`   `-`  `-` --`   `-----`    `---`