1. Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies;Naseer;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2021
2. Evaluation of chocolate milk beverage formulated with modified chitosan;Eduardo;J. Agric. Sci. Technol.,2014
3. Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill;Homayouni Rad;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2019
4. Inulin as texture modifier in dairy products;Meyer;Food Hydrocolloids,2011