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

ανά Misnawi,
Έκδοση 2003

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

ανά Misnawi, .
Έκδοση 2003

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

ανά Misnawi
Έκδοση 2016

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

ανά Selamat, Jinap, Misnawi,
Έκδοση 2004

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

ανά Misnawi, Oktafiandhika, D. P., Noor A. F
Έκδοση 2016

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

ανά Farah, D.M.H., Zaibunnisa, A.H., Misnawi
Έκδοση 2016

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

ανά Eka, N. D., Teguh, W., Noor, A. F., Misnawi, Susijahadi
Έκδοση 2016