Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

Influence of incorporation of blends of guar gum and acacia gum in the preparation of chocolate flavoured milk 

Development of a Functional Chocolate using Microwave Assisted Extract of Giloy Stems

​Melochia corchorifolia L. (Chocolate Weed) an Underutilized Bio-resource: A Review

Nutritional Approach of Carob Pulp Powder “Ceratonia siliqua L.’’ from Algeria: Potential as Cocoa Substitute in Chocolate Formulations

Participatory assessment of production threats, farmers’ desired traits and selection criteria of faba bean (Vicia faba L.) varieties: opportunities for faba bean breeding in Ethiopia

Study of Fermented Cacao Beans using Aspergillus oryzae Isolated from Pea Coffee Leaves