Physicochemical properties of chocolate produced from different substitution for cocoa butter
Impacts and relationships on physicochemical properties in dark chocolate produced from different substitution for cocoa butter bu Xanthan gum (XG) and Guar gum (GG) blends were determined using D-optimal mixture design
| Main Author: | |
|---|---|
| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2012.
|
BILIK ARKIB
| Call Number: |
LP 49 FASM 1 2012 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090238 | LAPORAN PROJEK | Book | AVAILABLE |