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Cited article:

The impact of Caesalpinia sappan L. powder addition on the quality attributes of white and milk chocolates

Elinda Okstaviyani, Kawiji, Raden Baskara Katri Anandhito, Asri Nursiwi, Dimas Rahadian Aji Muhamnmad

E3S Web Conf., 332 (2021) 01002

Published online: 2021-12-13

DOI: https://doi.org/10.1051/e3sconf/202133201002

This article has been cited by the following article(s):

Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients

Elinda Okstaviyani, Puput Dwi Lestari, Kawiji Kawiji, Raden Baskara Katri Anandito, Anastriyani Yulviatun, Ardiba Rakhmi Sefrienda and Dimas Rahadian Aji Muhammad
Foods 13 (22) 3694 (2024)
https://doi.org/10.3390/foods13223694