Effect of candlenut oil extract addition on physicochemical properties of chocolate spread

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Effect of candlenut oil extract addition on physicochemical properties of chocolate spread

and 9.09%. Sensory analysis was done to choose the most desired characteristics of chocolate spread. - Personal Name;

The aim of this research is to increase omega fatty acid content in chocolate spread using candlenut oil extract. Candlenut oil was obtained from cold expeller press machine with low temperature condition to maximize the quality and reduce omega fatty acids degradation. Candlenut oil was analyzed and it was found there were 20.39% omega-3

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B02270 2270 (Rack Thesis) Available but not for loan - Missing

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Series Title: -
Call Number: 2270
Publisher: mou : Swiss German University., 2016
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
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Edition: -
Subject(s): 9.09% candlenut oil was chosen as the best
Specific Detail Info: -
Statement of Responsibility: 7.40%

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