has been cited by the following article(s):
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[1]
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Biological Assessment of Stevioside and Sucralose as Sucrose Substitutes for Diabetics on STZ-Induced Diabetes in Rats
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Roug, R Algonaiman, SA Althwab… - Molecules,
2023 |
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[2]
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Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced‐fat and reduced‐calorie milk …
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Journal of Food Processing …,
2022 |
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[3]
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Production, Utilization and Processing of Kenyan Guavas: Development of Nutrient-enriched Guava Nectars From Local Varieties
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2021 |
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[4]
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Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei : Physicochemical characterisation and …
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Acta Alimentaria,
2021 |
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[5]
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Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer …
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2021 |
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[6]
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Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin on probiotic viability and physico-chemical properties of the synbiotic product
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2021 |
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[7]
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Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar
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2021 |
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[8]
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Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design
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2020 |
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[9]
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О возможности применения стевиозида в экстемпоральной рецептуре
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2020 |
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[10]
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Исследование возможности примениния стевиозида в технологии экстемпоральных лекарственных средств
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2020 |
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[11]
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Studies on preparation and proximate composition of aonla and Aloe vera nectar with stevia (Stevia rebaudiana) as a sugar substitute
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2019 |
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[12]
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Stevia ikamesinin farklı tip un kombinasyonlarıyla birlikte Gaziantep kahkesinin kalite özelliklerine etkisi/Stevia substitutions' effect on some qualities of Gaziantep …
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2019 |
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[13]
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Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin
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Food Science and Technology International,
2018 |
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[14]
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The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological …
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2018 |
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[1]
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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
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[2]
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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
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[3]
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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
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[4]
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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
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[5]
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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
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