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