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Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach European Food Research and Technology |
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Agrawal, S., T.K. Giri, D.K. Tripathi, Ajazuddin and A. Alexander, 2012. A review on novel therapeutic strategies for the enhancement of solubility for hydrophobic drugs through lipid and surfactant based self micro emulsifying drug delivery system: A novel approach. Am. J. Drug Dis. Dev., 2: 143-183. CrossRefDirect Link |
Metin Artukoglu, M., 2002. A research on the socio-economic features of the olive oil producers in western part of Turkey: Production, organization, marketing problems and solutions. Pak. J. Biol. Sci., 5: 371-374. CrossRefDirect Link |
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Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours Food Science & Nutrition Vol. 1, Issue 1, 8, 2013 |
How to cite this article
M. Z. Hoque, K. M. Hossain and F. Akter, 2009. The Effect of Lecithin-A Non-Absorbing Emulsifying Agent on Cookie Production. Pakistan Journal of Nutrition, 8: 1074-1077.
DOI: 10.3923/pjn.2009.1074.1077
URL: https://scialert.net/abstract/?doi=pjn.2009.1074.1077
DOI: 10.3923/pjn.2009.1074.1077
URL: https://scialert.net/abstract/?doi=pjn.2009.1074.1077