Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology

Publication Name : Science & Technology 28 (2), 509-522, 2020

Citation : 5

Date : 2020


Publication URL
https://scholar.google.com/scholar?q=+intitle:"Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology"