Analysis of pH and Color of Fermented Cocoa (Theobroma cacao L) Beans using Response Surface Methodology

Publication Name : Pertanika Journal of Science & Technology 28 (2), 2020

Citation : 3

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"