Utilization of coconut residue in chocolate coated confections
Chocolate coated confections utilizing formulated coconut residue as center were produced. The effects of center type used (caramel and cream paste) and sugar to sapal ration (3:4, 2:4 and 1:4) on consumer acceptability of the products were studied. Appearance, sweetness, coconut flavor, chocolate f...
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| Format: | Thesis |
| Language: | English |
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1995.
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