Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Authors : Dina El‐Sayed Helmy Azab, Rania I. M. Almoselhy, Marwa Hanafy Mahmoud

DOI : 10.1111/jfpp.17235

Volume : 46

Issue : 12

Year : 2022

Page No : 1-11


Citation Data


Related Articles

E-pharmacy vs conventional pharmacy

S.V. Chordiya, B. M. Garge

A Review on applications of Silver diamine fluoride in dentistry

Meena Jain, Vishal Jain, Nidhi Agarwal

In vitro analysis of allergens among patients with Asthma - A clinical study

Girish Dandagi, Vilol Joshi, Siddappa Dhaduti

Surgical approaches to the orbit - The past and the present

Deepsekhar Das, Sujeeth Modaboyina, Saloni Gupta, Aarush Deora, Sahil Agrawal

Autologous in situ blood coagulum as bioadhesive in preventing the recurrence of pterygium

K S Roopa1, Shaik Gohar Firdous, Dodla Manaswini Lakshmi, R Sudha

Surgical VSD closure in post-COVID cohort: A double whammy!

Ramesh Chand Kashav, Rohan Magoon, ItiShri*

Internal root resorption

Shivani Chavan, Varsha Pandit, Vasudha Sharma

Comparative evaluation of pocket depth measurement by using two different periodontal probes

Chitrani Rajkhowa*, Nandita Waikhom, S Sivasarankumar

Faster, convenient & effective: the single appointment complete denture: A new dental technique

Ranjoy Hazra, Ayush Srivastava, Dinesh Kumar