Formation and development of flavour of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero: A review

by Wahyuni, N.L., Sunarharum, W.B., Muhammad, D.R.A., Saputro, A.D.
Published 2021

Apparatus development for detecting the freshness of chicken meat using TCS 3200, PH-98108, and MOS gas sensors

by Nastiti, P. W., Bintoro, N., Karyadi, J. N. W., Rahayoe, S., Saputro, A. D.
Published 2023

Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study

by Saputro, A.D., Muhammad, D.R.A., Sunarharum, W.B., Kusumadevi, Z., Irmandharu, F.
Published 2021