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Effect of blending milk and dairy compound chocolates on textural and sensory qualities
Basavaraja, B. A (2023) Effect of blending milk and dairy compound chocolates on textural and sensory qualities. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | blending milk, dairy chocolates, sensory qualities, Cocoa butter, cocoa mass, cocoa tree, cocoa beans |
| 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: | Somashekar K S |
| Date Deposited: | 08 Apr 2024 10:32 |
| Last Modified: | 08 Apr 2024 10:32 |
| URI: | http://ir.cftri.res.in/id/eprint/17335 |
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