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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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
1997
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8383/1/FSMB_1997_12_A.pdf |
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