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Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp

  • Toliba A
Suez Canal University Journal of Food Sciences (2018) 5(1) 91-97
DOI: 10.21608/scuj.2018.59347
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Abstract

… quality for all studied chocolate samples, only astringency had … chocolate manufacturing produced a new flavored chocolate … mucilage as a binding agent with standard binder. J. Chem. …

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APA

Toliba, A. (2018). Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp. Suez Canal University Journal of Food Sciences, 5(1), 91–97. https://doi.org/10.21608/scuj.2018.59347

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