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- 2016
- Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review (
- 2015
- Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats (
- 2014
- Development of stable pralines for the tropics using mango fats (
- Microstructural design of fruit filled pralines for the tropics (