Reduced-fat chocolate through formulation innovation

Reduced-fat chocolate through formulation innovation

The objective of this study was to investigate how to decrease the viscosity of reduced fat chocolate. This was with the aim of improving the industrial feasibility and the sensory properties of reduced fat chocolate.

Bibliographic Details
Main Author: Do, Tram-Anh
Published: University of Nottingham 2008
Subjects:
664.5
Online Access:http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493335
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spelling ndltd-bl.uk-oai-ethos.bl.uk-4933352015-03-20T04:56:48ZReduced-fat chocolate through formulation innovationDo, Tram-Anh2008The objective of this study was to investigate how to decrease the viscosity of reduced fat chocolate. This was with the aim of improving the industrial feasibility and the sensory properties of reduced fat chocolate.664.5University of Nottinghamhttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493335Electronic Thesis or Dissertation
collection NDLTD
sources NDLTD
topic 664.5
spellingShingle 664.5
Do, Tram-Anh
Reduced-fat chocolate through formulation innovation
description The objective of this study was to investigate how to decrease the viscosity of reduced fat chocolate. This was with the aim of improving the industrial feasibility and the sensory properties of reduced fat chocolate.
author Do, Tram-Anh
author_facet Do, Tram-Anh
author_sort Do, Tram-Anh
title Reduced-fat chocolate through formulation innovation
title_short Reduced-fat chocolate through formulation innovation
title_full Reduced-fat chocolate through formulation innovation
title_fullStr Reduced-fat chocolate through formulation innovation
title_full_unstemmed Reduced-fat chocolate through formulation innovation
title_sort reduced-fat chocolate through formulation innovation
publisher University of Nottingham
publishDate 2008
url http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493335
work_keys_str_mv AT dotramanh reducedfatchocolatethroughformulationinnovation
_version_ 1716787636491780096

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