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

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

Improving the Functionality of Chocolate by Incorporating Vegetal Extracts

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