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Citation(s) in RCA

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For: Bahrasemani Koohestani M, Sahari MA, Barzegar M. The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee. Food Sci Nutr 2019;7:678-688. [PMID: 30847146 PMCID: PMC6392872 DOI: 10.1002/fsn3.912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/30/2018] [Accepted: 08/30/2018] [Indexed: 11/08/2022]  Open
Number Cited by Other Article(s)
1
Rashwan AK, Karim N, Shishir MRI, Bao T, Lu Y, Chen W. Jujube fruit: A potential nutritious fruit for the development of functional food products. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104205] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]  Open
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