Development of peanut-chocolate spread using chocolate syrup
Six formulations (0%, 10%, 20%, 30%, 40% and 50% chocolate syrup) for a peanut-choco spread were developed by adding different amounts of chocolate syrup to peanut paste. Fifty consumer panelists evaluated the peanut-chocolate spread samples for color, sweetness, chocolate flaa]vor and spreadability...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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2001.
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