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Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Document Type

Article

Author

Iswari, K.; Marlina, L.; Arief, R.W.; Waryat; Suwarda, R.; Sjafrina, N.; Yani, A.; Sunarmani; Joseph, G.H.; Lintang, M.; Layuk, P.; Arif, A.B.; Atman; Riska; Antarlina, S.S.

Source

In: Scientific World Journal. (Scientific World Journal, 2024, 2024)

Subject

Language

English

ISSN

1537744X
23566140

Online Access

Full Text (ProQuest Central) Full Text (Gale Academic Onefile) Open Access (EBSCO) Scopus Find it@PNU

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