Personal Profile
Concepts
Research output (2)
Evaluation of the functionality of pectin from cocoa pod husk to modify the characteristic and starch digestibility of bread
article
cite 0
Year 2025
Closed
The Effect of Adding Pectin Derived from Cocoa Pod Husk Extract (<i>Theobroma cacao L.</i>) on Physical Properties, Chemical Properties and Digestibility of Cookies
article
cite 1
Year 2025
Open Access