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Misnawi,
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Influences of cocoa polyphenols and enzyme reactivation on the flavor development of unfermented and under-fermented cocoa beans /
por
Misnawi
.
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Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans
por
Misnawi
,
Publicado 2003
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Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans
por
Misnawi
, .
Publicado 2003
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4
Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter
por
Misnawi
Publicado 2016
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5
Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol
por
Selamat, Jinap
,
Misnawi
,
Publicado 2004
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Monograph
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6
Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach
por
Misnawi
,
Oktafiandhika, D. P.
,
Noor A. F
Publicado 2016
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7
Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide
por
Farah, D.M.H.
,
Zaibunnisa, A.H.
,
Misnawi
Publicado 2016
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8
The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying
por
Eka, N. D.
,
Teguh, W.
,
Noor, A. F.
,
Misnawi
,
Susijahadi
Publicado 2016
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Materias Relacionadas
Enzyme activation
Fermented foods
Polyphenols
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