Research of Cocoa Fat Subtitution with Palm Fatty Oil in Chocolate Bar Making
<em>So far</em><em>, most of West Kalimantan cocoa beans sold raw to collectors in Malaysia at a price that is less competitive, so it was necessary to study the processing of cocoa into chocolate bars with products utilizing palm fat as a fat substitute. The purpose of this study...
| Format: | Article |
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| Language: | Indonesian |
| Published: |
Balai Riset dan Standardisasi Industri Pontianak
2012-06-01
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| Series: | Biopropal Industri |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/biopropal/article/view/734 |