"Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers"
written by Marvin L. Moncada, Carlos E. Astete, Cristina M. Sabliov, Douglas W. Olson, Charles A. Boeneke, Kayanush J. Aryana,
published by Food and Nutrition Sciences, Vol.8 No.2, 2017
has been cited by the following article(s) based on Google Scholar:
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