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Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa enriched biscuits.

Sandipa, Sarkar (2015) Utilization of cocoa butter and cocoa mass as fat replacer in the preparation of cocoa enriched biscuits. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: bakery product, cocoa based products, nutraceutical parameter
Subjects: 600 Technology > 07 Beverage Technology > 03 Cocoa
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Oct 2017 09:47
Last Modified: 25 Oct 2017 09:47
URI: http://ir.cftri.com/id/eprint/13071

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