Rossi Indiarto
Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia
Yudi Pranoto
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281, Indonesia
Umar Santoso
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281, Indonesia
Supriyanto
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281, Indonesia
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How to cite this article
Rossi Indiarto, Yudi Pranoto, Umar Santoso and Supriyanto, 2019. Evaluation of Physicochemical Properties and Antioxidant Activity of Polyphenol-Rich Cacao Bean Extract Through Water Blanching. Pakistan Journal of Nutrition, 18: 278-287.
DOI: 10.3923/pjn.2019.278.287
URL: https://scialert.net/abstract/?doi=pjn.2019.278.287
DOI: 10.3923/pjn.2019.278.287
URL: https://scialert.net/abstract/?doi=pjn.2019.278.287