Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
Two different formulations of coconut barfi chocolate were developed which varied amount in sugar and glucose syrup. Twenty three out of thirty panellists preferred formulation 2 which less in sugar content. Shelf life study of coconut barfi chocolate was carried out at room temperature (28-30°C) fo...
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2003
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| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/103231/1/103231.pdf https://ir.uitm.edu.my/id/eprint/103231/ |
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