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Academic Press

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Review of cocoa butter and alternative fats for use in chocolate--Part A. Compositional data

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Food Chemistry, Vol. 62, Iss. 1, 1998-05 ,pp. : 73-97

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How are Consumers of Low-fat and High-fat Diets Perceived by those with Lower and Higher Fat Intake?

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Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets

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Determination of the adulteration of butter fat by its triglyceride composition obtained by GC. A comparison of the suitability of PLS and neural networks

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