Physicochemical characteristics of cocoa (Theobroma cacao L.) butter with raw material pretreatment and variation of puffing pressure
Year: 2024
Type: conference-paper
Source: AIP conference proceedings
DOI: 10.1063/5.0184213
Institutions: National Research and Innovation Agency, Sriwijaya University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4391621079