Development of Nutty Solid Milk Chocolate
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 100 === Most commercial solid milk chocolates added sugar and skim milk powder to lower the coco butter content, raise the sweetness, change the taste of chocolate, and the most important keep the chocolate’s shape at room temperature. However, these kinds of milk...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48390377787043245632 |