YdeA. Sinnema, US. Pat.No. 3070445 (1962).
Effect of Diglycerides on the Solidification Properties of Sal (Shorea robusta) Fat
β Scribed by Reddy, S. Yella ;Prabhakar, J. V.
- Publisher
- John Wiley and Sons
- Year
- 1987
- Weight
- 369 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0931-5985
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β¦ Synopsis
ByS. Y e h R e d d y and]. V. P r a b h a k a r *
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The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg Γ1 ) and cocoa butter (280, 320 or 360 g kg Γ1 ) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yiel
## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in Οβ3 polyunsaturated fatty acids was used for the manufacture of a setβtype fermented product. In order to improve the organoleptic properties of the product, 30 g l^β1^ whey protein concentrate (WPC) was added during