has been cited by the following article(s):
[1]
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Potential contributions of the methodology to the variability of glycaemic index of foods
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2021 |
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[2]
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A glycaemic index compendium of non-western foods
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2021 |
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[3]
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Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk
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2021 |
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[4]
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Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables.
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… Food Research Journal,
2021 |
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[5]
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Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk.
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International Food …,
2021 |
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[6]
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Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
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Food science & nutrition,
2019 |
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[1]
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Nutritional and functional properties of cookies enriched with defatted peanut cake flour
Cogent Food & Agriculture,
2023
DOI:10.1080/23311932.2023.2238408
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[2]
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Potential contributions of the methodology to the variability of glycaemic index of foods
World Journal of Diabetes,
2021
DOI:10.4239/wjd.v12.i2.108
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[3]
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Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables
International Food Research Journal,
2021
DOI:10.47836/ifrj.28.5.22
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[4]
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Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk
International Food Research Journal,
2021
DOI:10.47836/ifrj.28.3.08
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[5]
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Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
Food Science & Nutrition,
2019
DOI:10.1002/fsn3.1020
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[6]
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Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
Food Science & Nutrition,
2019
DOI:10.1002/fsn3.1020
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