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

A survey based comparative study about dental clinical photography amongst intern and postgraduate students

Osama Ahmed, Anam Pettiwala

Aspiring for excellence in anaesthesia

Pallavi Ahluwalia, Bhavna Gupta*

Diversity in food consumption: Evidences from urban Kerala

P. K. Retheesh, R. Santhosh, N Karunakaran

Comparison of Dexmedetomidine with Fentanyl and Pentazocine – Promethazine in patients undergoing dilation and curettage in monitored anesthesia care

Akanksha Aggarwal*, Divya Mahajan

MBBS in a multilingual world: An age-old concept with new beginning

Anu Sharma*, Ajay Kumar, Achintya Tyagi, Arnav Mokta

Clinico-histomorphological spectrum of abnormal uterine bleeding

Ramesh B.H, Rajeshwari .K

Adoption of open access in social science journals: An analytical study of DOAJ

Rupak Chakravarty, Atasi Sinhababu, Heenam, Jyoti Sharma

Analytical studies on zero order and first order derivative and area under curve UV-spectrophotometric methods for estimation of pimavanserin tartrate in bulk and In-house tablet formulation

Abdul Talib Abdul Wahab, Mohammad Mojeeb Gulzar Khan, Atul Arun Shirkhedkar

Maxillofacial imaging in dentistry- A reappraisal

Ashish Kamboj