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

Publication Name : Pertanika Journal of Science and Technology

DOI :

Date : April 2020


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-85085575164&origin=resultslist&sort=plf-f
Type
Journal
ISSN
01287680
Volume
28
Page
509-522