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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
2019
|
| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/6482/1/FH02-FBIM-19-30556.pdf http://eprints.unisza.edu.my/6482/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Sultan Zainal Abidin |
| Language: | English |