Development of a peanut-based mocha spread
ABSTRACT Three formulations of peanut-based mocha spread were developed by adding different amounts of instant coffee and 19% sugar to peanut paste: formulation A used 6% instant coffee and 19% sugar, formulation B with 8% instant coffee and 17% sugar and formulation C with 10% instant coffee and 1...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
2000.
|
| Subjects: |