Development of chocolate with cacao (Theobroma cacao) nibs.

Dark chocolate with cacao nibs was developed. In a survey conducted, 52% out of 130 respondents preferred dark chocolate over milk chocolate. Five (5) formulations of base chocolate which consists of a fixed amount of cocoa liquor and varying amounts of sugar were made. Among the five formulations,...

Szczegółowa specyfikacja

Opis bibliograficzny
1. autor: Quilantang, Reyna Fe Napata
Format: Praca dyplomowa
Język:English
Wydane: 2018.
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