Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"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):

[1]	Biocompatible Polymers for the Synthesis of Nanosalts via Supramolecular Ion-Dipole Interaction
	2019

[2]	Micro-and nano-scaled materials for strategy-based applications in innovative livestock products: A review
	Trends in Food Science & Technology, 2017

[1]	Biocompatible Polymers for the Synthesis of Nanosalts via Supramolecular Ion–Dipole Interaction Journal of Agricultural and Food Chemistry, 2019 DOI:10.1021/acs.jafc.9b01927

[2]	Biocompatible Polymers for the Synthesis of Nanosalts via Supramolecular Ion–Dipole Interaction Journal of Agricultural and Food Chemistry, 2019 DOI:10.1021/acs.jafc.9b01927

[3]	Micro- and nano-scaled materials for strategy-based applications in innovative livestock products: A review Trends in Food Science & Technology, 2018 DOI:10.1016/j.tifs.2017.10.017

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