Open AccessThe Effect of Crude Palm Oil Stearin Addition to the Stability of Dark Chocolate
Author(s) -
Hendri Muchtar,
Yulia Helmi Diza
Publication year - 2011
Publication title -
jurnal litbang industri
Language(s) - English
Resource type - Journals
eISSN - 2502-5007
pISSN - 2252-3367
DOI - 10.24960/jli.v1i1.588.1-7
Subject(s) - dark chocolate , palm stearin , food science , chemistry , organoleptic , palm oil