Traditional chocolate making-Reference-Cited by-同舟云学术

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Traditional chocolate making

Published:1994 Issue: Volume: Page:1-7
ISSN:
Container-title:Industrial Chocolate Manufacture and Use
language:
Short-container-title:

Author:

Beckett S. T.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2111-2_1.pdf

Reference3 articles.

1. Whymper, R. Cocoa and Chocolate, Their Chemistry and Manufacture. Churchill, London (1912).

2. Minifie, B.W. Chocolate, Cocoa and Confectionery. 2nd edn., Avi Publishing Co. Inc., Westport, Connecticut (1980).

3. Cook, L.R. (revised by E.H. Meursing) Chocolate Production and Use. Harcourt Brace Jovanovitch, New York (1984).

Cited by 5 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

1. Viability of Moniliophthora roreri on Cocoa Beans Under Microfermentation and Long-Term Survival on Carrier Materials;Plant Disease;2023-11-03

2. EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE U.S.A.;Journal of Sensory Studies;2010-05

3. STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATES;Journal of Food Quality;2009-10

4. EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHOD;Journal of Food Quality;2007-12

5. THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE;International Journal of Food Properties;2001-07-31

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