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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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Bibliografiska uppgifter
Huvudupphovsman: Sunita Nair
Övriga upphovsmän: Usha V (Guide)
Materialtyp: Ph.D Thesis
Språk:Undetermined
Publicerad: Vellanikkara Department of Home Science, College of Horticulture 2002

Kerala Agricultural University

Beståndsuppgifter i Kerala Agricultural University
Signum: 640 SUN/ST
Exemplar Status otillgänglig