Improving the Functionality of Chocolate by Incorporating Vegetal Extracts
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Book Section PeerReviewed |
| اللغة: | English |
| منشور في: |
Graduate Program Universitas Brawijaya
2022
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/278005/1/Improving%20the%20Functionality%20of%20Chocolate%20by%20Incorporating%20Vegetal%20Extracts.pdf https://repository.ugm.ac.id/278005/ |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
| المؤسسة: | Universitas Gadjah Mada |
| اللغة: | English |
| id |
id-ugm-repo.278005 |
|---|---|
| record_format |
dspace |
| spelling |
id-ugm-repo.2780052023-03-16T01:31:30Z https://repository.ugm.ac.id/278005/ Improving the Functionality of Chocolate by Incorporating Vegetal Extracts Fibri, Dwi Larasatie Nur Food Sciences Food Chemistry and Molecular Gastronomy (excl. Wine) Graduate Program Universitas Brawijaya 2022 Book Section PeerReviewed application/pdf en https://repository.ugm.ac.id/278005/1/Improving%20the%20Functionality%20of%20Chocolate%20by%20Incorporating%20Vegetal%20Extracts.pdf Fibri, Dwi Larasatie Nur (2022) Improving the Functionality of Chocolate by Incorporating Vegetal Extracts. In: The Journal of Experimental Life Science. Graduate Program Universitas Brawijaya. |
| institution |
Universitas Gadjah Mada |
| building |
UGM Library |
| continent |
Asia |
| country |
Indonesia Indonesia |
| content_provider |
UGM Library |
| collection |
Repository Civitas UGM |
| language |
English |
| topic |
Food Sciences Food Chemistry and Molecular Gastronomy (excl. Wine) |
| spellingShingle |
Food Sciences Food Chemistry and Molecular Gastronomy (excl. Wine) Fibri, Dwi Larasatie Nur Improving the Functionality of Chocolate by Incorporating Vegetal Extracts |
| format |
Book Section PeerReviewed |
| author |
Fibri, Dwi Larasatie Nur |
| author_facet |
Fibri, Dwi Larasatie Nur |
| author_sort |
Fibri, Dwi Larasatie Nur |
| title |
Improving the Functionality of Chocolate by Incorporating Vegetal Extracts |
| title_short |
Improving the Functionality of Chocolate by Incorporating Vegetal Extracts |
| title_full |
Improving the Functionality of Chocolate by Incorporating Vegetal Extracts |
| title_fullStr |
Improving the Functionality of Chocolate by Incorporating Vegetal Extracts |
| title_full_unstemmed |
Improving the Functionality of Chocolate by Incorporating Vegetal Extracts |
| title_sort |
improving the functionality of chocolate by incorporating vegetal extracts |
| publisher |
Graduate Program Universitas Brawijaya |
| publishDate |
2022 |
| url |
https://repository.ugm.ac.id/278005/1/Improving%20the%20Functionality%20of%20Chocolate%20by%20Incorporating%20Vegetal%20Extracts.pdf https://repository.ugm.ac.id/278005/ |
| _version_ |
1762032119194845184 |