|
[1]
|
Antioxidant activity and physicochemical properties of mango nectar with pitahaya
Revista de la Facultad de Agronomía, Universidad del Zulia,
2025
DOI:10.47280/RevFacAgron(LUZ).v42.n1.V
|
|
|
|
|
[2]
|
Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced‐fat and reduced‐calorie milk chocolate
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16267
|
|
|
|
|
[3]
|
Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design
Journal of Food Science and Technology,
2020
DOI:10.1007/s13197-020-04536-w
|
|
|
|
|
[4]
|
Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar
Journal of Food Processing and Preservation,
2020
DOI:10.1111/jfpp.15124
|
|
|
|
|
[5]
|
The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties
Food Science and Technology International,
2019
DOI:10.1177/1082013218818016
|
|
|
|
|
[6]
|
Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin
Food Science and Technology International,
2018
DOI:10.1177/1082013218784389
|
|
|
|
|
[7]
|
Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin
Food Science and Technology International,
2018
DOI:10.1177/1082013218784389
|
|
|
|
|
[8]
|
The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties
Food Science and Technology International,
2018
DOI:10.1177/1082013218818016
|
|
|
|