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...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | 英语 |
| 出版: |
c2011.
|
| 主题: |