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Food and Nutrition Sciences
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Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
E-mail:
fns@scirp.org
Google-based Impact Factor:
0.92
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"
Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from
Acacia senegal
var.
kerensis
"
written by
Ruth I. Kavaya, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu
,
published by
Food and Nutrition Sciences
,
Vol.10 No.11, 2019
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
Jelly formulated with different carbohydrate profiles: Quality evaluation.
Foods & Raw …
,
2022
[2]
Основные факторы формирования молекулярной структуры мармелада
Пищевые …
,
2021
[3]
Jam processing: Effect of pectin replacement by locust bean gum on its characteristics
2021
[4]
The main factors of marmalade molecular structure formation
Food systems
,
2021
[1]
Jelly formulated with different carbohydrate profiles: Quality evaluation
Foods and Raw Materials
,
2022
DOI:
10.21603/2308-4057-2022-2-535
[2]
The main factors of marmalade molecular structure formation
Food systems
,
2021
DOI:
10.21323/2618-9771-2021-4-3-172-179
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