Funder
School of Science, Monash University Malaysia
Ministry of Education Malaysia
Reference47 articles.
1. Abbasi, S., & Farzanmehr, H. (2009). Optimization of the formulation of prebiotic milk chocolate based on rheological properties, 47(4), 396–403.
2. Factors influencing rheological and textural qualities in chocolate - A review;Afoakwa;Trends in Food Science and Technology,2007
3. Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development;Aidoo;Trends in Food Science and Technology,2013
4. Moisture sorption isotherm characteristics of food products: A review;Al-Muhtaseb;Food Bioprod. Process,2002
5. Official methods of analysis,2005
Cited by
10 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