Study of equipment presses of cocoa powder (Theobroma cacao, L) to produce quality fat cocoa and analysis of the resulting
พ.ศ. 2558
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 and quality evaluation of soy-walnut milk drinks
พ.ศ. 2561
Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans
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
Optimization and consumer acceptability of carob powder as cocoa substitute in lactose-free cashew nut almonds-based beverage