Physical chemical properties of fermented and roasted rambutan seed fat (RSF) as a potential source of cocoa butter replacer
พ.ศ. 2560
Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product
มหาวิทยาลัยแม่ฟ้าหลวง พ.ศ. 2557
Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer
พ.ศ. 2560
The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation
Universiti Putra Malaysia พ.ศ. 2562
Study on color and antioxidant properties of rambutan seed fat as cocoa butter alternative
พ.ศ. 2558
Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting
พ.ศ. 2559
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
Development of Normal and Reduced Fat Formulas of Coconut and Gac (Momordica cochinchinensis Spreng) Aril Flavored Ice Cream
สุธิดา อัครชนียากร พ.ศ. 2560
Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
พ.ศ. 2561
Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis