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KMID : 1024420010050030145
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Food Engineering Progress
2001 Volume.5 No. 3 p.145 ~ p.150
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Chemical Composition of Dietary Fiber in Cacao and Its Change Through L - BTC Process
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Lee Jung-Suk
Kwon Ik-Boo
Lee Shin-Young
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Abstract
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KEYWORD
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ditetary fiber, chemical compositon, Cacao bean, cacao mass, cacao bean husk, L-BTC processing
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FullTexts / Linksout information
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Listed journal information
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