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Title: Reduced-fat chocolate through formulation innovation
Author: Do, Tram-Anh
ISNI:       0000 0001 3426 4774
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 2008
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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.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available