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Development of technology to improve quality of under-fermented cocoa through enzymatic modification

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Bibliographic Details
Main Authors: Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid
Format: Monograph
Language:English
Published: Research Management Centre
Online Access:http://psasir.upm.edu.my/id/eprint/42520/1/development%20of%20technology.pdf
http://psasir.upm.edu.my/id/eprint/42520/
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spelling my.upm.eprints.425202017-03-01T07:22:29Z http://psasir.upm.edu.my/id/eprint/42520/ Development of technology to improve quality of under-fermented cocoa through enzymatic modification Selamat, Jinap Bakar, Jamilah Saari, Nazamid Research Management Centre Monograph NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/42520/1/development%20of%20technology.pdf Selamat, Jinap and Bakar, Jamilah and Saari, Nazamid Development of technology to improve quality of under-fermented cocoa through enzymatic modification. Research Report. Research Management Centre, Serdang, Selangor.
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
format Monograph
author Selamat, Jinap
Bakar, Jamilah
Saari, Nazamid
spellingShingle Selamat, Jinap
Bakar, Jamilah
Saari, Nazamid
Development of technology to improve quality of under-fermented cocoa through enzymatic modification
author_facet Selamat, Jinap
Bakar, Jamilah
Saari, Nazamid
author_sort Selamat, Jinap
title Development of technology to improve quality of under-fermented cocoa through enzymatic modification
title_short Development of technology to improve quality of under-fermented cocoa through enzymatic modification
title_full Development of technology to improve quality of under-fermented cocoa through enzymatic modification
title_fullStr Development of technology to improve quality of under-fermented cocoa through enzymatic modification
title_full_unstemmed Development of technology to improve quality of under-fermented cocoa through enzymatic modification
title_sort development of technology to improve quality of under-fermented cocoa through enzymatic modification
publisher Research Management Centre
url http://psasir.upm.edu.my/id/eprint/42520/1/development%20of%20technology.pdf
http://psasir.upm.edu.my/id/eprint/42520/
_version_ 1643833306516553728
score 13.160551

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