Arifin Dwi Saputro
No current affiliation with UGent
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Palm sap sugar : a review
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system
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Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends
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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
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- PhD Thesis
- open access
Structure-function relations of palm sap sugar in dark chocolate
(2017) -
Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
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Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate
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Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener
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Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate