Proposal for a protocol for assessing the quality of cocoa and products: applicati...
Evaluation of the crystallization and polymorphism of cocoa butter through the add...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
Obtainment of triacylglycerols symmetrics concentrate from cocoa beans inffected w...
Nano scale bigel using high pressures to increase the thermal stability and the nu...