EFFECT OF CONCHING AND TEMPERING PROCESSES ON THE QUALITY OF CHOCOLATE AND ITS USES IN SOME BAKERY PRODUCTS
SALAH HAMZA MOHAMED BEDEIR;
Abstract
Salah Hamza Mohamed Bedeir. Comparative studies on effect of conching and tempering processes on the quality of dark chocolate and its uses in some bakery products. Unpublished Master of Science, Ain Shams University, Faculty of Agriculture, Department of
Other data
| Title | EFFECT OF CONCHING AND TEMPERING PROCESSES ON THE QUALITY OF CHOCOLATE AND ITS USES IN SOME BAKERY PRODUCTS | Authors | SALAH HAMZA MOHAMED BEDEIR | Keywords | EFFECT OF CONCHING AND TEMPERING PROCESSES ON THE QUALITY OF CHOCOLATE AND ITS USES IN SOME BAKERY PRODUCTS | Issue Date | 2000 | Description | Salah Hamza Mohamed Bedeir. Comparative studies on effect of conching and tempering processes on the quality of dark chocolate and its uses in some bakery products. Unpublished Master of Science, Ain Shams University, Faculty of Agriculture, Department of |
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