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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2003
|
| Online Access: | https://ir.uitm.edu.my/id/eprint/103231/1/103231.pdf https://ir.uitm.edu.my/id/eprint/103231/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|