Chocolate spread emulsion: Effects of varying oil types on physico-chemical properties, sensory qualities and storage stability
Chocolate spread emulsion is an alternative product to the conventional dry-based chocolate spreads. The main objective of this study was to evaluate the use of three potential oils; palm olein, olive oil and corn oil, in the production of chocolate spread emulsions. The palm olein chocolate sprea...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/6482/1/FH02-FBIM-19-30556.pdf http://eprints.unisza.edu.my/6482/ |
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