Author:
Watanabe Shimpei,Yoshikawa Shinichi,Sato Kiyotaka
Reference20 articles.
1. World cocoa production, processing and chocolate consumption pattern;E O Afoakwa;Chocolate Science and Technology,2016
2. Applications of specialty fats and oils;T Arishima;The Manufacturing Confectioner,2002
3. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS);N Biswas;LWT-Food Science and Technology,2017
4. Cocoa butter substitute (cbs) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings;N Biswas;Journal of the American Oil Chemists' Society,2017
5. Factors influencing the use of vegetable fats in chocolate;M H Gordon;European Journal of Lipid Science and Technology,1979