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Citation(s) in
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8
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JOURNAL OF FOOD PROCESSING AND PRESERVATION (2)
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INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (1)
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (1)
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Cited by Other Article(s)
1
Sethi N
, Balasubramanyam BV. Optimization of butter fruit incorporated fat spread using instrumental textural analysis: a response surface methodology.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
2017. [DOI:
10.1007/s11694-017-9700-5
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.6
]
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Reference Citation Analysis
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[Indexed: 11/27/2022]
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2
Amitraj K
, Khamrui K, Devaraja HC, Mandal S. Optimisation of ingredients for a low-fat,Chhana-based dairy spread using response surface methodology.
INT J DAIRY TECHNOL
2016. [DOI:
10.1111/1471-0307.12272
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.5
]
[
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[Indexed: 11/30/2022]
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Affiliation(s)
Kumar Amitraj
Dairy Technology Division; National Dairy Research Institute; Karnal 132001 Haryana India
Kaushik Khamrui
Dairy Technology Division; National Dairy Research Institute; Karnal 132001 Haryana India
Hosapalya Chikkathimmappa Devaraja
Dairy Technology Division; National Dairy Research Institute; Karnal 132001 Haryana India
Surajit Mandal
Dairy Microbiology Division; National Dairy Research Institute; Karnal 132001 Haryana India
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3
RADOČAJ OLGICA
, DIMIĆ ETELKA, DIOSADY LEVENTEL, VUJASINOVIĆ VESNA. OPTIMIZING THE TEXTURE ATTRIBUTES OF A FAT-BASED SPREAD USING INSTRUMENTAL MEASUREMENTS.
J Texture Stud
2011. [DOI:
10.1111/j.1745-4603.2011.00300.x
]
[
Citation(s) in
RCA
: 14
]
[
Impact Index Per Article: 1.1
]
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[Indexed: 11/30/2022]
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4
CHINMA CHIEMELAENYINNAYA
, INGBIAN EMMANUELKONGO, AKPAPUNAM MAURICE, IORWUESE GERNAHDICK. STORAGE STABILITY OF FRIED CASSAVA BALLS (“AKARA-AKPU”) SUPPLEMENTED WITH MELON AND SOYABEAN FLOURS.
J FOOD PROCESS PRES
2010. [DOI:
10.1111/j.1745-4549.2009.00444.x
]
[
Citation(s) in
RCA
: 1
]
[
Impact Index Per Article: 0.1
]
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[Indexed: 11/28/2022]
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5
Stathopoulos C
, Chockchaisawasdee S, Doyle J, O'Kennedy B, Mounsey J. Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
2009. [DOI:
10.1080/10942910701799231
]
[
Citation(s) in
RCA
: 7
]
[
Impact Index Per Article: 0.5
]
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[Indexed: 10/19/2022]
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6
Mounsey JS
, Stathopoulos CE, Chockchaisawasdee S, O’Kennedy BT, Gee VL, Doyle J. Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing κ-carrageenan.
Eur Food Res Technol
2007. [DOI:
10.1007/s00217-007-0771-0
]
[
Citation(s) in
RCA
: 6
]
[
Impact Index Per Article: 0.4
]
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[Indexed: 10/22/2022]
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7
MAN YAAKOBBINCHE
, YEE YEONGNYET. DEVELOPMENT AND PROPERTIES OF SOYBEAN SPREADS.
J FOOD PROCESS PRES
1996. [DOI:
10.1111/j.1745-4549.1996.tb00752.x
]
[
Citation(s) in
RCA
: 2
]
[
Impact Index Per Article: 0.1
]
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[Indexed: 11/30/2022]
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8
SCHAEFER MARYJ
, HOLDT CANDACES. COMPARISON OF PUDDING, SOUP AND CUSTARD PREPARED FROM SOYMILK OR LOWFAT MILK.
J FOOD QUALITY
1992. [DOI:
10.1111/j.1745-4557.1992.tb00967.x
]
[
Citation(s) in
RCA
: 2
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
]
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[Indexed: 12/01/2022]
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