Effect of sucrose alternatives on rheology and quality of chocolate

Suneetha, B. (2005) Effect of sucrose alternatives on rheology and quality of chocolate. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	milk chocolate, alternative sweeteners, rheological characteristics
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	20 Jan 2025 08:58
Last Modified:	20 Jan 2025 08:58
URI:	http://ir.cftri.res.in/id/eprint/18767

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