Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates
Local ingredients such as desiccated coconut, palm mid-fraction (PMF), and refined, bleached, deodorised palm kernel stearin (RBD PKS) has the potential to be used as filling in chocolates. However, softening and bloom formation on chocolate coating have been major problems. The objectives of th...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2006
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| Online Access: | http://psasir.upm.edu.my/id/eprint/488/1/1549084.pdf |
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