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- Journal Article
- A1
- open access
Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts
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Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate
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- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax
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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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- Conference Paper
- C3
- open access
Quality properties Of Vietnamese cocoa liquors
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Influence of the polarity of the water phase on the mesomorphic behaviour and the alpha-gel stability of a commercial distilled monoglyceride