Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

Development of Vegan Probiotic Chocolate

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

Development of Sorghum-based Flavoured Milk: A Vegan Alternative to Dairy Milk