Author:
Dias João,Panda António,Partidário Ana,Alvarenga Nuno,da Silva João Lita,Cordeiro Teresa,Prazeres Pedro
Publisher
Springer International Publishing
Reference113 articles.
1. Abdullah, M. Z. (2008). Image acquisition systems. In D.-W. Sun (Ed.), Computer vision technology for food quality evaluation. Elsevier.
2. Afoakwa, E. (2010). Chocolate science and technology. Blackwell Publishing.
3. Afoakwa, E. (2014). cocoa production and processing technology. CRC Press.
4. Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate-a review. Trends in Food Science & Technology, 18, 290–298. https://doi.org/10.1016/j.tifs.2007.02.002
5. Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008). Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Food Research International, 41, 751–757. https://doi.org/10.1016/j.foodres.2008.05.009
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献