Development of a rice-based chocolate beverage

Development of a rice-based chocolate beverage

ABSTRACT The most acceptable levels of rice flour and stabilizer to be used in the production of the rice-based chocolate beverage were determined. Rice flour from AKG Grains Product was used at different amounts (4%, 10% and 30%) as base for the beverage production. κ-carrageenan (Hygel DS), on the...

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Bibliographic Details
Main Author: Canadella, Christopher Patio ; Ma. Leonora dL Francisco, adviser
Other Authors: Francisco, Ma. Leonora dL
Format: Thesis
Language:English
Published: 2005.
Subjects:
Rice flour.
Beverages.
Chocolate.