"
Development of a Functional Food Product Using Guavas"
written by Priyanka Patel, Kayla Ellis, Rajitha Sunkara, Loius Shackelford, Simon Ogutu, Lloyd T. Walker, Josh Herring, Martha Verghese,
published by
Food and Nutrition Sciences,
Vol.7 No.10, 2016
has been cited by the following article(s):
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[1]
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Isolation of Prebiotics from Artocarpus integer’s Seed
International Journal of Food Science,
2021
DOI:10.1155/2021/9940078
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[2]
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Characterization of guava (Psidium guajava Linn) seed polysaccharides with an immunomodulatory activity
International Journal of Biological Macromolecules,
2020
DOI:10.1016/j.ijbiomac.2020.03.137
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[3]
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Physicochemical properties, sensory attributes and consumer preference of soursop leather
Revista Facultad Nacional de Agronomía Medellín,
2020
DOI:10.15446/rfnam.v73n2.83402
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[4]
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Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks
Foods,
2020
DOI:10.3390/foods9121770
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