Understanding the chocolate innovation and moulding techniques

Krishan, Kant (2023) Understanding the chocolate innovation and moulding techniques. [Student Project Report] (Submitted)

PDF
Investigation report final Krishan kant.pdf - Submitted Version
Restricted to Repository staff only
Download (1MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	chocolate innovation, moulding techniques, White chocolate, cocoa polyphenol, Indigenous flavours
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Human Resource Development
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2023 05:56
Last Modified:	10 Dec 2023 05:56
URI:	http://ir.cftri.res.in/id/eprint/16848

View Item