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Results: 1-3 |
Results: 3
Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate
Authors: Ali, A Selamat, J Man, YBC Suria, AM
Citation: A. Ali et al., Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate, INT J F S N, 52(3), 2001, pp. 251-261
Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
Authors: Ali, A Selamat, J Man, YBC Suria, AM
Citation: A. Ali et al., Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate, FOOD CHEM, 72(4), 2001, pp. 491-497
Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures
Authors: Jinap, S Ali, AA Man, YBC Suria, AM
Citation: S. Jinap et al., Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures, INT J F S N, 51(6), 2000, pp. 489-499
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