Publicador de
- Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (Theobroma cacao L.): An Alternative to Improve Raw Material in the Industry of Chocolate.-. Polish Journal of Food and Nutrition Sciences. 7:215-226. 2016
Division of Food Science, Centre for Agrotechnology and Veterinary Sciences, Polish Academy of Sciences
Organization
- Publicaciones