تحميل...
Standardisation and acceptability of dairy products with Cocoa Mass
Standardisation and acceptability of dairy products namely milk chocolate, burfi, fudge, biscuits and ice cream were conducted by incorporating cocoa mass at 5 per cent and 10 per cent levels. The cocoa beans were roasted for 5 minutes and 10 minutes Shelf life of cocoa mass for three months was...
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | Ph.D Thesis |
| اللغة: | Undetermined |
| منشور في: |
Vellanikkara
Department of Home Science, College of Horticulture
2002
|
Kerala Agricultural University
| رقم الطلب: |
640 SUN/ST |
|---|---|
| النسخة | الحالة المباشرة غير متاحة |