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Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market
Free accessDOAJ | 2009|Keywords: Chocolates -
Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates
Wiley | 2016|Keywords: Filled chocolates -
Plant polyphenols to enhance the nutritional and sensory properties of chocolates
Elsevier | 2015|Keywords: Compound chocolates -
Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade
Elsevier | 2021|Keywords: Chocolates -
Monitoring of monochloropropanediol esters and glycidyl esters in different types of chocolates using the modified sample preparation approach
Elsevier | 2022|Keywords: Chocolates -
Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
Elsevier | 2016|Keywords: Chocolates polymorphic form -
Production of Low Glycemic Index Chocolates with Natural Sugar Substitutes
Taylor & Francis Verlag | 2023|Keywords: chocolates -
Comparison of gas chromatography and high performance liquid chromatography as analytical tools for determination of triglycerides in cocoa butter and other vegetable fats
British Library Conference Proceedings | 1997|Keywords: chocolates -
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)
Elsevier | 2020|Keywords: Cocoa & chocolates -
Consumer Acceptance of Whey‐protein‐coated as Compared with Shellac‐coated Chocolate
Wiley | 2002|Keywords: chocolates -
Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation
Free accessDOAJ | 2022|Keywords: chocolates -
Chemometrics or how to combine analytical data
British Library Conference Proceedings | 1997|Keywords: chocolates -
Possibilities and limitations of fatty acid analysis for the detection of foreign fats in cocoa butter
British Library Conference Proceedings | 1997|Keywords: chocolates -
Pyrolysis mass spectrometry (Py-MS) - principles and application
British Library Conference Proceedings | 1997|Keywords: chocolates -
Detection and quantification of cocoa butter equivalents in chocolate model systems
British Library Conference Proceedings | 1997|Keywords: chocolates -
The detection of vegetable fats in chocolate by the analysis of sterol degradation products
British Library Conference Proceedings | 1997|Keywords: chocolates -
Analysis of trans fatty acids in hydrogenated and refined vegetable oils by capillary gas-liquid chromatography
British Library Conference Proceedings | 1997|Keywords: chocolates
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