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NTIS 바로가기Journal of food engineering, v.117 no.4, 2013년, pp.467 - 476
Jahurul, M.H.A. , Zaidul, I.S.M. , Norulaini, N.A.N. , Sahena, F. , Jinap, S. , Azmir, J. , Sharif, K.M. , Omar, A.K.M.
The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwi...
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