has been cited by the following article(s):
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[1]
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Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread (pan de leche), gelato and calamansi (Citrus microcarpa) juice
International Journal of Food Science & Technology,
2023
DOI:10.1111/ijfs.16757
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[2]
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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts
Applied Sciences,
2020
DOI:10.3390/app10207064
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[3]
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Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose
International Journal of Dairy Technology,
2018
DOI:10.1111/1471-0307.12484
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[4]
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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
Foods,
2018
DOI:10.3390/foods7020025
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[5]
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Development and characterisation of a sugar-free milk-based dessert formulation with fig (Ficus carica
L.) and carboxymethylcellulose
International Journal of Dairy Technology,
2017
DOI:10.1111/1471-0307.12484
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