Effect of replacing cacao by carob powder on the quality traits of ice cream
| dc.contributor.author | Janat mansour | |
| dc.date.accessioned | 2023-12-06T09:15:41Z | |
| dc.date.available | 2023-12-06T09:15:41Z | |
| dc.date.issued | 2023-08-31 | |
| dc.description.abstract | he replacement process, up to 40%, did not affect the physical or sensory characteristics. We are certain that carob is a good alternative to cocoa, with a potential of up to 40%. The best rate of replacement and acceptance is 40% from a sensory perspective. Although there are statistical differences in color through color examination, but the consumer did not discover the differences. | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/18587 | |
| dc.language.iso | en_US | |
| dc.supervisor | . Samer mudalal | |
| dc.title | Effect of replacing cacao by carob powder on the quality traits of ice cream | |
| dc.type | Graduation Project |
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