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Detection threshold of chocolate graininess : machine vs human
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)
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Variation in amylose concentration to enhance wheat flour extrudability
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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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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality
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Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
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- Journal Article
- A1
- open access
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
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The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings
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The effect of technology information on consumer expectations and liking of beef