1. Studies on preparation of gummy candy using pineapple juice and carrot juice;Achumi L.V.;International Journal of Chemical Studies,2018
2. Shelf life analysis of ghee residue candy incorporated with orange peel;Ananthakumar K.V.;International Journal of Chemical Studies,2018
3. Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B;Aranda‐González I.;Nutriciόn Hospitalaria,2015
4. Reformulating foods to meet current scientific knowledge about salt, sugar and fats