Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate-Reference-Cited by-同舟云学术

Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate

Published:2004 Issue:1 Volume:85 Page:135-140
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Maheshwari B,Yella Reddy S

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference14 articles.

1. The application of Borneo tallow in dark chocolate shell

2. (ed), The Wealth of India: a Dictionary of Indian Raw Materials and Industrial Products. Council of Scientific and Industrial Research, New Delhi, Vol 4, pp 101-103 (1956).

3. Raw materials survey of resources and newer sources of fats and oils?kokum, in Proceedings of Symposium, Fats and Oils in Relation to Food Products and their Preparations. Association of Food Scientists and Technologists, Mysore (1976). pp 30-31.

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