Sensory quality of pilot-scale prebiotic chocolates in Malaysia
Universiti Putra Malaysia พ.ศ. 2557
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
Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/ glycerin blends