DESIGN OF FUNCTIONAL CHOCOLATE

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dc.contributor.authorMathavi, V.
dc.contributor.authorBaskaran, D.
dc.contributor.authorNarayanan, Rita
dc.contributor.authorKarthiayani, A.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-06T07:09:06Z
dc.date.available2019-09-06T07:09:06Z
dc.date.issued2013
dc.descriptionTNV_TH_2013_MTM11002en_US
dc.description.abstractA study was carried out to produce functional chocolate. The plain milk chocolate (PMC) was prepared as control sample and 4 sets of omega 3 enriched chocolate were prepared viz., 5% ALA - X - MC, 10% ALA - X - MC, 5% DHA - X ~ MC and 10% DHA - X - MC. The omega 3 source for chocolate production was ALA oil from flax ‘seed and DHA oil from algae (Schizochytrium).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810126709
dc.keywordsFood Technologyen_US
dc.language.isoen_USen_US
dc.pages1-4en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleDESIGN OF FUNCTIONAL CHOCOLATEen_US
dc.typeThesisen_US
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