Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans

অনুযায়ী Misnawi,
প্রকাশিত 2003

Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans

অনুযায়ী Misnawi, .
প্রকাশিত 2003

Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter

অনুযায়ী Misnawi
প্রকাশিত 2016

Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol

অনুযায়ী Selamat, Jinap, Misnawi,
প্রকাশিত 2004

Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach

অনুযায়ী Misnawi, Oktafiandhika, D. P., Noor A. F
প্রকাশিত 2016

Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide

অনুযায়ী Farah, D.M.H., Zaibunnisa, A.H., Misnawi
প্রকাশিত 2016

The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying

অনুযায়ী Eka, N. D., Teguh, W., Noor, A. F., Misnawi, Susijahadi
প্রকাশিত 2016