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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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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate
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Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions
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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
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Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
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Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener
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Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate
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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties