Development of ready-to-drink chocolate eh
ABSTRACT This study aimed to develop a ready-to-drink (RTD) chocolate eh. Consumer (n=52) preference, acceptance and intensity ratings were done to determine which type of tablea- fermented or unfermented- the Filipino palate prefer for a RTD chocolate eh. Sensory results showed that tablea made fro...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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c2011.
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