Storage stability of white chocolate by using antioxidants

Navi Lakshman, G (2004) Storage stability of white chocolate by using antioxidants. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	cocoa butter, white chocolates, peroxide value, antioxidants, sensory evaluation
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	20 Jun 2024 10:51
Last Modified:	20 Jun 2024 10:51
URI:	http://ir.cftri.res.in/id/eprint/17899

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