Copertina

Physiochemical and sensory evaluation of sugar-free dark chocolate with coconut filling

The objective of this research was to formulate and develop low calorie palm based praline chocolate by using binary mixture of sugar substitute namely xylitol and stevia. 32% sugar in the chocolate was totally replaced by mixture of xylitol and stevia. Six formulations with different sweetness rati...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Autori principali: Aw, W.C., Nazaruddin R., Nor Aini I.
Natura: Proceedings Paper
Lingua:English
Pubblicazione: Malaysian Cocoa Board 2015
Soggetti:
CHOCOLATE
SUGAR
COCONUTS
XYLITOL
STEVIA
PLANT OILS
ORGANOLEPTIC ANALYSIS
MALAYSIA
CHOCOLAT
SUCRE
NOIX DE COCO
HUILE VEGETALE
ANALYSE ORGANOLEPTIQUE
MALAISIE
AZUCAR
COCO
XILITOL
ACEITES VEGETALES
ANALISIS ORGANOLEPTICO
MALASIA
http://www.fao.org/aos/agrovoc#c_1582
http://www.fao.org/aos/agrovoc#c_7498
http://www.fao.org/aos/agrovoc#c_25470
http://www.fao.org/aos/agrovoc#c_8473
http://www.fao.org/aos/agrovoc#c_24710
http://www.fao.org/aos/agrovoc#c_8170
http://www.fao.org/aos/agrovoc#c_16006
http://www.fao.org/aos/agrovoc#c_4533
Accesso online:http://agris.upm.edu.my:8080/dspace/handle/0/9511
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Accesso online

http://agris.upm.edu.my:8080/dspace/handle/0/9511

Documenti analoghi