Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise
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...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Program Pemindahan Ilmu - Kementerian Pendidikan Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/66398/1/KTP02-4.pdf |
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Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise
Published 2013
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Conference or Workshop Item