Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate

This study was conducted with three fold objectives, (i) to determine the physico-chemical and sensory characteristics of cocoa butter commercially produced by grinders in Malaysia with Sulawesian and Brazilian cocoa butter were used as a comparison, (ii) to determine the physico-chemical charact...

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Bibliographic Details
Main Author: Abdul Hamid, Mansoor
Format: Thesis
Language:English
English
Published: 1997
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/8383/1/FSMB_1997_12_A.pdf
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