Author:
Javanmard Marjan,Chin Nyuk Ling,Mirhosseini Seyed Hamed,Endan Johari
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
18 articles.
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1. Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage;Heliyon;2023-10
2. Effect of Inclusion of Date Press Cake on Texture, Color, Sensory, Microstructure, and Functional Properties of Date Jam;Processes;2022-11-18
3. Impact of pectin extracted from selected citrus fruit peel on overall quality of mango jam;Journal of Food Measurement and Characterization;2022-08-22
4. Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability;International Journal of Gastronomy and Food Science;2022-06
5. Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses;Foods;2022-03-11