Stability of peanut-based mocha spread containing distilled monoglyceride
ABSTRACT Three formulation of a peanut-based mocha spread were prepared by mixing mocha flavoring(0.15%), coffee-creamer (6, 8, 10%), sugar (15, 17, 19%) and peanut paste. The effect of different levels (0, 0.5, 1.0, 1.5%) of a stabilizer, Myverol distilled monoglyceride on the formulations was inve...
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| Format: | Thesis |
| Jezik: | English |
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2000.
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