Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise

Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise

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Tolaal Enterprise is facing problems associated with softening of chocolate fillings made from fruit purees, leading to a shorter shelf life (less than 2 weeks) of the product. Thus, this work aimed to transfer knowledge on improving the textural properties of mango and pineapple flavoured fresh cre...

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Bibliographic Details
Main Authors:	Mohamad, Nur Sadrina, Abdul Razak, Raihana, Harun, Sri Salawa Salawati, Karim, Roselina, Hussain, Norhayati
Format:	Conference or Workshop Item
Language:	English
Published:	Program Pemindahan Ilmu - Kementerian Pendidikan Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/66398/1/KTP02-4.pdf

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