D-optimal mixture design on melting and textural properties of dark chocolate as affected by cocoa butter substitution with xanthan gum/guar gum blends
Universiti Malaysia Terengganu พ.ศ. 2556
Impact of Selected Cultures of Probiotics on Quality of Vanilla Low Fat Ice Cream during Storage
Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/ glycerin blends
Universiti Malaysia Terengganu พ.ศ. 2557
Effect of whey protein concentrate on probiotic viability and antioxidant properties of yogurt during storage and simulated gastrointestinal transit
มหาวิทยาลัยเทคโนโลยีราชมงคลอีสาน พ.ศ. 2564
The quality of milk chocolate bars by substitution of cocoa butter, milk powder and lecithin soya - A preliminary study