has been cited by the following article(s):
[1]
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How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance
Current Opinion in Food Science,
2023
DOI:10.1016/j.cofs.2023.100988
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[2]
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How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance
Current Opinion in Food Science,
2023
DOI:10.1016/j.cofs.2023.100988
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[3]
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How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance
Current Opinion in Food Science,
2023
DOI:10.1016/j.cofs.2023.100988
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[4]
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Investigating the rheological properties of molten sugar‐free dark chocolates
Journal of Food Process Engineering,
2022
DOI:10.1111/jfpe.14018
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[5]
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Caramelized white chocolate: effects of production process on quality parameters
Journal of Food Measurement and Characterization,
2021
DOI:10.1007/s11694-021-00890-1
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[6]
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Dosage Form Design Considerations
2018
DOI:10.1016/B978-0-12-814423-7.00016-2
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