{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"COCOA CHEMISTRY AND TECHNOLOGY: Roles of Polyphenols and Enzyme Reactivation in  Flavor Development of Under-Fermented Cocoa Beans","author_name":"MISNAWI JATI, TEGUH WAHYUDI","thumbnail_url":"https://www.ebooknetworking.net/books/384/337/big3843372845.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-3843372845.html\">COCOA CHEMISTRY AND TECHNOLOGY: Roles of Polyphenols and Enzyme Reactivation in  Flavor Development of Under-Fermented Cocoa Beans</a>","width":400,"height":300}