Improving the Functionality of Chocolate by Incorporating Vegetal Extracts
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| 格式: | Book Section PeerReviewed |
| 語言: | English |
| 出版: |
Graduate Program Universitas Brawijaya
2022
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| 在線閱讀: | 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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| 機構: | Universitas Gadjah Mada |
| 語言: | English |
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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 |