Improving the Functionality of Chocolate by Incorporating Vegetal Extracts

• المؤلف الرئيسي: Fibri, Dwi Larasatie Nur
• التنسيق: Book Section PeerReviewed
• اللغة: English
• منشور في: Graduate Program Universitas Brawijaya 2022
• الموضوعات: Food Sciences; Food Chemistry and Molecular Gastronomy (excl. Wine)
• 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/