Effect of Dihydroxy stearic acid triglycerides on quality of chocolate

Ajayakumar, S. A. (1999) Effect of Dihydroxy stearic acid triglycerides on quality of chocolate. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	chocolate, stearic acid, cocoa butter, dark chocolate, quality
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	02 May 2024 06:01
Last Modified:	02 May 2024 06:01
URI:	http://ir.cftri.res.in/id/eprint/17471

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