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Improvement of cocoa flavour through enzymatic process


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Selamat, Jinap and Bakar, Jamilah and Saari, Nazamid and Veerakulasingam, Harikrishna Improvement of cocoa flavour through enzymatic process. Research Report. Research Management Centre, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Report)
Divisions: Faculty of Food Science and Biotechnology
Publisher: Research Management Centre
Notes: 1. IRPA Project number: 01-02-04-0111; 2. Year of publication is not stated
Keywords: Cocoa; Flavour; Clone; Fermentation; Protease
Depositing User: Mas Norain Hashim
Date Deposited: 09 Mar 2016 11:47
Last Modified: 01 Mar 2017 15:21
URI: http://psasir.upm.edu.my/id/eprint/42189
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