ir. Claudia Delbaere
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Food choice questionnaire revisited in four countries : does it still measure the same?
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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce
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Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates
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Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines
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Understanding consumer acceptance and preferences towards chocolate pralines
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Fat bloom and cracking of filled chocolates: issues for the European manufacturer?