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Effect of cocoa butter extenders (Mahua and Kokam fat fraction) on the quality parameters of chocolates
Nirupama, S. (2000) Effect of cocoa butter extenders (Mahua and Kokam fat fraction) on the quality parameters of chocolates. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | chocolates, cocoa butter extenders, mahua, kokum |
| 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: | 15 May 2024 06:40 |
| Last Modified: | 15 May 2024 06:40 |
| URI: | http://ir.cftri.res.in/id/eprint/17567 |
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