Concepedia

W. X. R. Sharon

WX

2

Publications

26

Citations

2

H-Index

2013

Active since

W. X. R. Sharon is an author specializing in food engineering, food processing, and rheology.

Top concepts

Publications per year

2013–2014

2

Publications

2

D-Optimal mixture design on melting and textural properties of dark chocolate as affected by cocoa butter substitution with Xanthan gum/Guar gum blends.

Imrana Amir, W. X. R. Sharon, Ahmad Syafiq · International Food Research Journal · 2013 · 14 citations

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Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/glycerin blends.

Ahmad Syafiq, Imrana Amir, W. X. R. Sharon · International Food Research Journal · 2014 · 12 citations

, , +7

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