Funder
Kementerian Riset, Teknologi dan Pendidikan Tinggi
Hercules Foundation
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference54 articles.
1. Albak, F., & Tekin, A. R. (2014). The effect of addition of ingredients on physical propertıes of dark chocolate during conching. Basic Research Journal of Food Science and Technology, 1(7), 51–59.
2. Andres-Lacueva, C., Monagas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda, M., Permanyer, J., & Lamuela-Raventos, R. M. (2008). Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process. Journal of Agricultural and Food Chemistry, 56(9), 3111–3117.
3. Belščak-Cvitanović, A., Komes, D., Benković, M., Karlović, S., Hečimović, I., Ježek, D., & Bauman, I. (2012). Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food Research International, 48(2), 820–830.
4. Belščak-Cvitanović, A., Komes, D., Durgo, K., Vojvodić, A., & Bušić, A. (2015). Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties. Journal of Food Science and Technology, 52(12), 7723–7734.
5. Benković, M., Belščak-Cvitanović, A., Komes, D., & Bauman, I. (2013). Physical properties of non-agglomerated cocoa drink powder mixtures containing various types of sugar and sweetener. Food and Bioprocess Technology, 6(4), 1044–1058.
Cited by
41 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