Search Results - "chocolate"

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  1. 1
    Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations

    Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations by Kumara, Bakti

    Published 2003
    Subjects: “…Chocolate…”
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  2. 2
    Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders

    Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders by Hussin, Norma

    Published 1997
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  3. 3
    The effect of rapid cooling on the fat phase of chocolate

    The effect of rapid cooling on the fat phase of chocolate by Baichoo, Nameeta

    Published 2007
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  4. 4
    Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate

    Green leaf lipid extract as a yield stress modifying emulsifier in reduced-fat chocolate by Price, Ruth J

    Published 2021
    Subjects: “…Chocolate…”
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  5. 5
    Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates

    Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates by Chin, Hui Han

    Published 2006
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  6. 6
    Alpha-tocotrienol as a possible indicator for monitoring the presence of palm mid-fraction in dark chocolate

    Alpha-tocotrienol as a possible indicator for monitoring the presence of palm mid-fraction in dark chocolate by Farahany, Elham Moazami

    Published 2006
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  7. 7
    Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems

    Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems by Mouraka, Panagiota

    Published 2025
    Subjects: “…chocolate…”
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  8. 8
    Dark chocolate: understanding the impact of limonene on the crystallization properties and application of green leaf lipid extract as a flow enhancer

    Dark chocolate: understanding the impact of limonene on the crystallization properties and application of green leaf lipid extract as a flow enhancer by MOHAMAD, NIZAHA JUHAIDA

    Published 2017
    Subjects: “…Chocolate…”
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  9. 9
    Extraction of condensed tannin in cocoa powder by using different ratio of solvent (acetone:water) / Siti Hawa Khairudin

    Extraction of condensed tannin in cocoa powder by using different ratio of solvent (acetone:water) / Siti Hawa Khairudin by Khairudin, Siti Hawa

    Published 2009
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  10. 10
    Establishing the functional properties of chloroplast membrane material for food applications

    Establishing the functional properties of chloroplast membrane material for food applications by Sucharit, Poramat

    Published 2022
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  11. 11
    Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha

    Optimization of pectin extraction from cocoa husk using citric acid by Response Surface Methodology (RSM) / Noor Fatin Toha by Toha, Noor Fatin

    Published 2013
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  12. 12
    Characterization of Growth Morphology and Pathology, and Draft Genome Sequencing of Botrytis fabae, the Causal Organism of Chocolate Spot of Faba Bean (Vicia faba L.)

    Characterization of Growth Morphology and Pathology, and Draft Genome Sequencing of Botrytis fabae, the Causal Organism of Chocolate Spot of Faba Bean (Vicia faba L.) by Lee, Robert, Farfan-Caceres, Lina M, Debler, Johannes, Syme, Robert A

    Published 2020
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