Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate
<p><em>The research about effect of crude palm oil stearin addition to the stability of dark chocolate had been caried out with the purpose to determine the effect of crude stearin as a substitute of cocoa butter and as a stabilizer of dark chocolate during storage. A number of stearin u...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Balai Riset dan Standardisasi Industri Padang
2011-12-01
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| Series: | JLI: Jurnal Litbang Industri |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/jli/article/view/588 |