The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
Asep, E. K., Jinap, S., Russly, A. R., Jahurul, M. H. A., Ghafoor, Kashif, Zaidul, I. S. M.Volume:
53
Langue:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2191-2
Date:
May, 2016
Fichier:
PDF, 661 KB
english, 2016