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Citation to this article as recorded by
Choonhahir, A. and A. Akesowan, 2011. Quality of light celery mayonnaises with erythritol-sucralose replacement. Pak. J. Nutr., 10: 71-75. CrossRefDirect Link |
Hussein, A.M.S., N.A. Hegazy, M.M. Kamil and O.S.S. Mohamed, 2016. Utilization of yoghurt and sucralose to produce low-calorie cakes. Am. J. Food Technol., 11: 108-114. CrossRefDirect Link |
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How to cite this article
Adisak Akesowan , 2009. Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar. Pakistan Journal of Nutrition, 8: 1383-1386.
DOI: 10.3923/pjn.2009.1383.1386
URL: https://scialert.net/abstract/?doi=pjn.2009.1383.1386
DOI: 10.3923/pjn.2009.1383.1386
URL: https://scialert.net/abstract/?doi=pjn.2009.1383.1386