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    Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans Autoría: Kasma Iswari, Atman, Leni Marlina, Riska, Sri Satya Antarlina, Ratna Wylis Arief, Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif

    Published 2024
    Fuente: Wiley Open Access
    Tipo de material: Artículo Open Access
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