Optimization of xanthan gum, corn starch and glyccerin blends on physicochemical properties and sensory acceptability of dark chocolate
the effects of cocoa butter substitutiion using xanthan gum (XG), corn starch (CS) and glycerin (GL) blends on the physicochemical and sensory properties of dark chocolate were determined.
| Main Author: | |
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| Language: | English |
| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2015.
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| Subjects: |
KOLEKSI KHAS
| Call Number: |
TP 640 .M6 2015 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100099392 | Tesis | Book | AVAILABLE |
BILIK BAHAN SUMBER MEDIA
| Call Number: |
TP 640 .M6 2015 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1100099393 | Tesis | CD-ROM | AVAILABLE |