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Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability
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- Journal Article
- A1
- open access
Non-sensory perception and sensory appeal of zamne, pseudozamne, traditionally cooked Senegalia erythrocalyx seeds, and tempeh according to Burkinabe consumers
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
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- Journal Article
- A1
- open access
Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes
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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
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Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate
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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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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
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Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts