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Cocoa in confectionery.

Nambudiri, E. S. and Lewis, Y. S. (1979) Cocoa in confectionery. Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. pp. 27-28.

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Abstract

The nature and composition of four forms of chocolate, namely liquor, plain chocolate, milk chocolate and cocoa powder, is described. CFTRI work on simple technology for cocoa bean fermentation and for manufacture of cocoa products is mentioned.

Item Type: Article
Uncontrolled Keywords: chocolate, liquor, plain chocolate, milk chocolate, cocoa products
Subjects: 600 Technology > 07 Beverage Technology > 03 Cocoa
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2012 04:52
Last Modified: 05 Oct 2018 05:51
URI: http://ir.cftri.com/id/eprint/10683

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