1. Chocolate science and technology;Afoakwa,2016
2. Production of chocolate powdered beverage with enhanced instant properties;Aliakbarian;Chemical Engineering Transactions,2017
3. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science & Emerging Technologies,2015
4. Flavor chemistry of cocoa and cocoa products—an overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016
5. Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder;Aribah,2020