Emulsions in chocolate and confectionery

Jane Odelia, Swer (2002) Emulsions in chocolate and confectionery. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	emulsifiers, dark chocolate, confectionery, lecithins
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	12 Jun 2024 09:18
Last Modified:	12 Jun 2024 09:18
URI:	http://ir.cftri.res.in/id/eprint/17792

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