Apriyanto, Mulono Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments. Czech Journal of Food Sciences,.
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| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Dr Mulono Apriyanto |
| Date Deposited: | 16 Jun 2023 03:37 |
| Last Modified: | 16 Jun 2023 03:37 |
| URI: | http://repository.unisi.ac.id/id/eprint/365 |
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