has been cited by the following article(s):
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[1]
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HOW RECENT APPROACHES TO IMPROVE THE NUTRITIONAL QUALITY OF CHOCOLATE AFFECT PROCESSING AND CONSUMER ACCEPTANCE
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Current Opinion in Food Science,
2023 |
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[2]
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Rheological, textural properties and storage stability of mayonnaise formulated with protein hydrolysate derived from yellow mealworm (Tenebrio molitor)
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Journal of Insects as Food …,
2023 |
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[3]
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The Effect of Substituting Sugar With Isomalt, Inulin and Sorbitol on the Physical and Sensory Properties of Dark Chocolate
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Food Engineering Research,
2023 |
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[4]
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Propiedades reológicas y calidad sensorial de los chocolates elaborados en la provincia de Leoncio Prado-Huánuco
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2022 |
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[5]
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Investigating the rheological properties of molten sugar‐free dark chocolates
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Journal of Food …,
2022 |
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[6]
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Analisis Proksimat dan Organoleptik Dark Chocolate Spread dengan Tambahan Ingredient Berbasis Kelapa
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Jurnal Teknologi Pertanian …,
2021 |
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[7]
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THE EFFECT OF SUBSTITUTING COCOA AND CONVENTIONAL SUGAR WITH CAROB POWDER AND HONEY RESPECTIVELY ON THE PHYSICOCHEMICAL …
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2021 |
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[8]
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The effect of substituting cocoa and conventional sugar with carob powder and honey respectively on the physicochemical, rheological and sensory properties …
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2021 |
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[9]
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Effect of selected yeast starter in cocoa fermentation: a study on antioxidant content, volatile organic compounds and sensory profile of Malaysian cocoa beans …
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2020 |
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[10]
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STABILITY AND RHEOLOGICAL PROPERTIES OF ICE CREAMS PRODUCED WITH DAIRY BY-PRODUCTS.
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2020 |
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[11]
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Ảnh hưởng của dầu dừa, sữa bột đến độ nhớt và độ cứng của hỗn hợp bột cacao/bơ cacao
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2019 |
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[12]
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Rheology: A Tool to Predict Quality of Foods
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2019 |
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[13]
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SIMPLE VIBRATING TABLE FOR CHOCOLATE MOULDING
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2018 |
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[14]
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Estudio de la viscosidad de distintos tipos de chocolate durante la etapa de conchado líquido
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2016 |
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[15]
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Vývoj obsahu vybraných biologicky aktivních látek v potravinách v průběhu skladování
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2015 |
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[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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