Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation by Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu

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Usulan peningkatan kecepatan produksi di UKM Cokelat Ibunmanis menggunakan soft system methodology by Iphov Kumala Sriwana, Muhammad Almaududi Pulungan, Annisa A. Lestari, Siwi Lintang Pertiwi

Subjects: “…chocolate…”
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Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire by Kouakou Brou Julien, Kobenan Koffi Christophe, Ouattara Tièba Victor, N’goran Kouadio Emmanuel

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Influencing factors of pain during ultrasound-guided puncture sclerotherapy for ovarian endometriotic cysts via transabdominal and transvaginal approaches by LI Yuanhua, TIAN Hongju, YANG Qian

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The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread by N. A. Mohd Hassim, S. Kanagaratnam, T. K. Tang, N. S. Sofian Seng

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Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

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