Improving the Functionality of Chocolate by Incorporating Vegetal Extracts

Improving the Functionality of Chocolate by Incorporating Vegetal Extracts

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書目詳細資料
主要作者:	Fibri, Dwi Larasatie Nur
格式:	Book Section PeerReviewed
語言:	English
出版:	Graduate Program Universitas Brawijaya 2022
主題:	Food Sciences Food Chemistry and Molecular Gastronomy (excl. Wine)
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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