Improving the Functionality of Chocolate by Incorporating Vegetal Extracts

Improving the Functionality of Chocolate by Incorporating Vegetal Extracts

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Bibliographic Details
Main Author: Fibri, Dwi Larasatie Nur
Format: Book Section PeerReviewed
Language:English
Published: Graduate Program Universitas Brawijaya 2022
Subjects:
Food Sciences
Food Chemistry and Molecular Gastronomy (excl. Wine)
Online Access:https://repository.ugm.ac.id/278005/1/Improving%20the%20Functionality%20of%20Chocolate%20by%20Incorporating%20Vegetal%20Extracts.pdf
https://repository.ugm.ac.id/278005/
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Institution: Universitas Gadjah Mada
Language: English

Internet

https://repository.ugm.ac.id/278005/1/Improving%20the%20Functionality%20of%20Chocolate%20by%20Incorporating%20Vegetal%20Extracts.pdf
https://repository.ugm.ac.id/278005/

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