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.
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| Language: | English |
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Terengganu:
Universiti Malaysia Terengganu,
2015.
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| Summary: | 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. |
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| Item Description: | PPSTM is an abbreviation for School of Food Sciences Technology |
| Physical Description: | xvii, 263 p.: col., ill; 30 cm.. |
| Bibliography: | Includes bibliographical references. |