has been cited by the following article(s):
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[1]
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Efecto de la adición de extracto de hojas de moringa (Moringa oleifera) y residuos de arándanos (Vaccinium corymbosum) en polvo sobre las características …
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2023 |
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[2]
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Karakteristik Sensori dan Fisikokimia Pepaya California Hasil Pemeraman dengan Menggunakan Daun Lamtoro (Leucaena Leucocephala)
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Teknotan: Jurnal Industri …,
2022 |
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[3]
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Health conscious consumers and sugar confectionery: Present aspects and projections
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Trends in Food Science & …,
2022 |
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[4]
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Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
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International Journal of …,
2022 |
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[5]
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Industrial applications of Ananas comosus wastes as valuable and utilizable products-A review
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Indian Journal of Natural Products and …,
2022 |
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[6]
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A Review: Sugar-Based Confectionery and the Importance of Ingredients
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European Journal of Agriculture and Food Sciences,
2022 |
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[7]
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Ananas comosus peel waste, a novel substrate of therapeutic potential: Evidences and prospects
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2022 |
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[8]
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The Influence of Processing Conditions on Extraction of Gelatines from Chicken Deboner Residues
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2022 |
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[9]
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Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan
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2021 |
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[10]
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The Chroococcus Turgidus Supplements in Jelly Candy Formulation as Antioxidant Agent
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Journal of Hunan …,
2021 |
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[11]
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Value added gummy jelly from Palmyra palm (Borassus flabellifer Linn.)
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E3S Web of …,
2021 |
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[12]
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Використання технологічного потенціалу насіння чіа в технології кремово-збивних цукеркових мас
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Каменюка,
2020 |
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[13]
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Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its …
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2020 |
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[14]
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Harnessing the Technological Potential of Chia Seeds in the Technology of Cream-whipped Candy Masses
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2020 |
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[15]
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Використання технологічного потенціалу насіння чіа в технології кремово-збивних цукеркових мас.
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2020 |
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[16]
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Physical and chemical characteristics of gummy jelly supplemented with protein and fiber with different levels of sweetener
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[17]
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Tópicos em ciência dos alimentos volume III
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[1]
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Valorization of surplus onion for the development and characterization of antioxidant-rich gummies
Food Hydrocolloids for Health,
2023
DOI:10.1016/j.fhfh.2023.100130
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[2]
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Obtención y caracterización de polvos de flor de jamaica (Hibiscus sabdariffa L) gastada
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos,
2023
DOI:10.29105/idcyta.v8i1.96
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[3]
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Health conscious consumers and sugar confectionery: Present aspects and projections
Trends in Food Science & Technology,
2022
DOI:10.1016/j.tifs.2022.02.001
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[4]
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Health conscious consumers and sugar confectionery: Present aspects and projections
Trends in Food Science & Technology,
2022
DOI:10.1016/j.tifs.2022.02.001
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[5]
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Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.)
E3S Web of Conferences,
2021
DOI:10.1051/e3sconf/202130202002
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[6]
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Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies
Food Chemistry,
2020
DOI:10.1016/j.foodchem.2020.127442
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