![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Evaluation of effect of change in process parameters on final quality of sugar free chocolates
Chandrakant, D. A. (2006) Evaluation of effect of change in process parameters on final quality of sugar free chocolates. [Student Project Report] (Submitted)
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
t-1998.pdf - Submitted Version Restricted to Repository staff only Download (14MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | sugar free chocolates, confectionery, sweeteners, process parameters, quality |
| Subjects: | 600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 19 Aug 2024 11:18 |
| Last Modified: | 19 Aug 2024 11:18 |
| URI: | http://ir.cftri.res.in/id/eprint/17979 |
Actions (login required)
 |
View Item |