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For: Shanthilal J, Babylatha R, Navya MC, Chakkaravarthi A, Bhattacharya S. Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. J Food Sci 2018;83:648-660. [PMID: 29405293 DOI: 10.1111/1750-3841.14052] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Revised: 11/16/2017] [Accepted: 12/26/2017] [Indexed: 11/30/2022]

For:	Shanthilal J, Babylatha R, Navya MC, Chakkaravarthi A, Bhattacharya S. Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. J Food Sci 2018;83:648-660. [PMID: 29405293 DOI: 10.1111/1750-3841.14052] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Revised: 11/16/2017] [Accepted: 12/26/2017] [Indexed: 11/30/2022]

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(The first 100,000 artilces are displayed in RCA.)