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                    [Title] => UPLB scientists concoct better tablea chocolate
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University of the Philipines-Los Baños biotechnology scientists have developed a better “tablea tsokalate” that does not have the grainy texture and bitter, burnt-like taste being produced by local chocolate producers.

                    [DatePublished] => 2015-11-14 09:00:00
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                    [AuthorID] => 1664250
                    [AuthorName] => Rainier Allan Ronda
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CACAO BEST PRACTICES MANUAL

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                    [Title] => UPLB scientists concoct better tablea chocolate
                    [Summary] => 
University of the Philipines-Los Baños biotechnology scientists have developed a better “tablea tsokalate” that does not have the grainy texture and bitter, burnt-like taste being produced by local chocolate producers.

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abtest

UPLB scientists concoct better tablea chocolate

By Rainier Allan Ronda | November 14, 2015 - 9:00am

University of the Philipines-Los Baños biotechnology scientists have developed a better “tablea tsokalate” that does not have the grainy texture and bitter, burnt-like taste being produced by local...

Agriculture