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For: Ranalli N, Adornato L, Califano AN, Andrés SC. Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies. Braz J Food Technol 2020. [DOI: 10.1590/1981-6723.17719] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Number Cited by Other Article(s)
1
A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies. Sci Rep 2022;12:12619. [PMID: 35871205 PMCID: PMC9308800 DOI: 10.1038/s41598-022-16809-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 07/15/2022] [Indexed: 11/21/2022]  Open
2
Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chem 2022;385:132735. [DOI: 10.1016/j.foodchem.2022.132735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/18/2022] [Accepted: 03/15/2022] [Indexed: 11/21/2022]
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