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Dark chocolate's compositional effects revealed by oscillatory rheology
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Attrition strength of water-soluble cellulose derivative coatings applied on different core materials
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Coating quality as affected by core particle segregation in fluidized bed processing
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Influence of cocoa butter refining on the quality of milk chocolate
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- Journal Article
- A1
- open access
CFD study of droplet atomisation using a binary nozzle in fluidised bed coating
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Chocolate yield stress as measured by oscillatory rheology
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- Conference Paper
- C3
- open access
Application of theory of planned behaviour in Belgium and Hungary on emotional food
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- Conference Paper
- C3
- open access
Quality evaluation of fresh and bloomed filled chocolates in House of Quality
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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