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.

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.

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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.