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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...
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| Kolejni autorzy: | |
| Format: | Ph.D Thesis |
| Język: | Undetermined |
| Wydane: |
Vellanikkara
Department of Home Science, College of Horticulture
2002
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Kerala Agricultural University
| Sygnatura: |
640 SUN/ST |
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| Egzemplarz | Możliwość dostępu nieznana |