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Cocoa in confectionery.
Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.
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Proceedings_of_the_symposium_on_the_status_and_prospects_of_the_confectionery_industry_in_India_May_25-26_1979_AFST_Mysore_p_27-28.pdf - Published Version Restricted to Registered users only Download (131kB) |
Abstract
The nature and composition of four forms of chocolate, namely liquor, plain chocolate, milk chocolate and cocoa powder, is described. CFTRI work on simple technology for cocoa bean fermentation and for manufacture of cocoa products is mentioned.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | chocolate, liquor, plain chocolate, milk chocolate, cocoa products |
| Subjects: | 600 Technology > 07 Beverage Technology > 03 Cocoa 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Apr 2012 04:52 |
| Last Modified: | 05 Oct 2018 05:51 |
| URI: | http://ir.cftri.res.in/id/eprint/10683 |
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