Freeze-thaw stability of enzyme-treated filled bicho bicho
ABSTRACT The study aimed to evaluate the stability of an enzyme-treated bicho bicho subjected to 5 consecutive cycles of freezing (-18 ºC, 48 h) and thawing (12 ºC, 24 h). An acceptable base choco-peanut filled bicho bicho was developed from the published recipe of Fabian (1972) through a multi-leve...
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| Format: | Thesis |
| Language: | English |
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2009.
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