Rheological and sensory properties of glazes prepared with carob and cocoa powders-Reference-Cited by-同舟云学术

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Rheological and sensory properties of glazes prepared with carob and cocoa powders

Published:2020-07-20 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Stankov Stanko¹,Dzhivoderova‐Zarcheva Mina²,Dimitrova Eva³,Damyanova‐Bakardzhieva Magdalena⁴,Fidan Hafize¹^ORCID

Affiliation:

1. Department of Nutrition and Tourism University of Food Technologies Plovdiv Bulgaria

2. Department of Technology of Tobacco, Sugar, Vegetable and Essential oils University of Food Technologies Plovdiv Bulgaria

3. Department of Informatics and Statistics University of Food Technologies Plovdiv Bulgaria

4. Department of Industrial Business and Entrepreneurship University of Food Technologies Plovdiv Bulgaria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14580

Reference27 articles.

1. Flavor Chemistry of Cocoa and Cocoa Products-An Overview

2. Nutrient Content of Carob Pod (Ceratonia siliqua L.) Flour Prepared Commercially and Domestically

3. Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

4. Note. The Effect of a Commercial Extended Egg Albumen on the Microstructure of Icing

5. Statistical Designs and Panel Training/Experience for Sensory Analysis

Cited by 7 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. Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses;Food Research International;2024-11

2. Quality characterisation of cake glazes containing tropical fruit seed powders;Czech Journal of Food Sciences;2024-08-28

3. PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS;Food Science and Technology;2023-09-02

4. Nutritional and functional profile of carob bean ( Ceratonia siliqua ): a comprehensive review;International Journal of Food Properties;2023-01-11

5. SUBSTANTIATION OF THE COMPOSITION OF CONFECTIONERY GLAZE WITH MELANIN FROM BUCKWHEAT HUSK;XXI Century: Resumes of the Past and Challenges of the Present plus;2022-03-22

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