Author:
OWEN STEVEN R.,TUNG MARVIN A.,DURANCE TIMOTHY D.
Subject
Pharmaceutical Science,Food Science
Cited by
7 articles.
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1. Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar;International Journal of Food Science;2023-08-03
2. Use of Hydrocolloids to Modulate Food Color and Gloss;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30
3. Conductive drying methods for producing high-quality restructured pineapple-starch snacks;Innovative Food Science & Emerging Technologies;2021-06
4. Development of novel fruit bars by utilizing date paste;Food Bioscience;2015-03
5. Effect of Hydrocolloids on the Dehydration Kinetics, Color, and Texture of Mango Leather;International Journal of Food Properties;2003-01-07