| Use this URL to cite or link to this record in EThOS: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493335 |
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| Title: | Reduced-fat chocolate through formulation innovation | ||||
| Author: | Do, Tram-Anh |
ISNI:
0000 0001 3426 4774
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| Awarding Body: | University of Nottingham | ||||
| Current Institution: | University of Nottingham | ||||
| Date of Award: | 2008 | ||||
| Availability of Full Text: |
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| Abstract: | |||||
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The objective of this study was to investigate how to decrease the viscosity of reduced fat chocolate. This was with the aim of improving the industrial feasibility and the sensory properties of reduced fat chocolate.
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| Supervisor: | Not available | Sponsor: | Not available | ||
| Qualification Name: | Thesis (Ph.D.) | Qualification Level: | Doctoral | ||
| EThOS ID: | uk.bl.ethos.493335 | DOI: | Not available | ||
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