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Edible applications of shellac oleogels: spreads, chocolate paste and cakes
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- Conference Paper
- C3
- open access
Microstructural design of fruit filled pralines for the tropics
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- Conference Paper
- C3
- open access
Development of stable pralines for the tropics using mango fats
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Influence of conching conditions on the formation of volatile components in dark chocolate
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Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range
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Mapping the Chemical Variability of Vegetable Lecithins
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CLA-rich soy oil margarine production and characterization
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Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees
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- Conference Paper
- C3
- open access
Mapping the chemical variability of vegetable lecithins
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- Conference Paper
- C3
- open access
Quality properties Of Vietnamese cocoa liquors