Physico Chemical Properties of Chocolates and its Variability with Process Conditions.

Autor:	Shahanas, E., Panjikkaran, Seeja Thomachan, Sharon, C. L., Aneena, E. R., Suma, B., Minimol, J. S., Remya, P. R.
Předmět:	CACAO beans COCOA CHOCOLATE candy CHEMICAL properties CITRIC acid TASTE testing of food SUGAR content of food FATTY acid analysis
Zdroj:	Indian Journal of Nutrition & Dietetics; Jan-Mar2020, Vol. 57 Issue 1, p73-87, 15p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu