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Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa enriched biscuits.
Sandipa, Sarkar (2015) Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa enriched biscuits. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | bakery product, cocoa based products, nutraceutical parameter |
| Subjects: | 600 Technology > 07 Beverage Technology > 03 Cocoa 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Oct 2017 09:47 |
| Last Modified: | 25 Oct 2017 09:47 |
| URI: | http://ir.cftri.res.in/id/eprint/13071 |
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