The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
Crossref DOI link: https://doi.org/10.1007/s13197-016-2191-2
Published Online: 2016-05-24
Published Print: 2016-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Asep, E. K.
Jinap, S.
Russly, A. R.
Jahurul, M. H. A.
Ghafoor, Kashif
Zaidul, I. S. M.
Text and Data Mining valid from 2016-05-01