Development of a rice-based chocolate beverage
ABSTRACT The most acceptable levels of rice flour and stabilizer to be used in the production of the rice-based chocolate beverage were determined. Rice flour from AKG Grains Product was used at different amounts (4%, 10% and 30%) as base for the beverage production. κ-carrageenan (Hygel DS), on the...
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| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
2005.
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