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Chocolate flow behavior: Composition and process effects.
Crit Rev Food Sci Nutr. 2023;63(19):3788-3802. doi: 10.1080/10408398.2021.1993782. Epub 2021 Oct 25.
Crit Rev Food Sci Nutr. 2023.
PMID: 34694187
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects.
Pirouzian HR, Konar N, Palabiyik I, Oba S, Toker OS.
Pirouzian HR, et al.
Food Chem. 2020 Aug 15;321:126718. doi: 10.1016/j.foodchem.2020.126718. Epub 2020 Apr 1.
Food Chem. 2020.
PMID: 32251925
Review.
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Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis.
Rad AH, Pirouzian HR, Toker OS, Konar N.
Rad AH, et al. Among authors: pirouzian hr.
Curr Pharm Biotechnol. 2020;21(12):1224-1231. doi: 10.2174/1389201021666200423105856.
Curr Pharm Biotechnol. 2020.
PMID: 32324509
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