লোডিং...
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...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | Ph.D Thesis |
| ভাষা: | Undetermined |
| প্রকাশিত: |
Vellanikkara
Department of Home Science, College of Horticulture
2002
|
Kerala Agricultural University
| ডাক সংখ্যা: |
640 SUN/ST |
|---|---|
| প্রতিলিপি | বর্তমান অবস্থা অনুপলব্ধ |