Pengaruh Penambahan Crude Stearin Minyak Kelapa Sawit Terhadap Kestabilan Dark Chocolate

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...

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Bibliographic Details
Main Authors: Hendri Muchtar, Yulia Helmi Diza
Format: Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Padang 2011-12-01
Series:JLI: Jurnal Litbang Industri
Subjects:
crude stearin
palm oil
stability
dark chocolate
Online Access:http://ejournal.kemenperin.go.id/jli/article/view/588

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