Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering
This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Universitas Syiah Kuala, Agriculture Faculty
2013-02-01
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| Collection: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Accès en ligne: | http://jurnal.unsyiah.ac.id/TIPI/article/view/996 |
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