J.E. Romanchik-Cerpovicz

Moisture Retention and Consumer Acceptability of Chocolate Bar Cookies Prepared With Okra Gum as a Fat Ingredient Substitute

J.E. Romanchik-Cerpovicz, RANELDA W TILMON, KAREN A BALDREE · Journal of the American Dietetic Association · 2002 · 66 citations

Agriculture, Food Science, Nutrition +13

Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert

J.E. Romanchik-Cerpovicz, Amanda C. Costantino, Laura H. Gunn · Journal of the American Dietetic Association · 2006 · 40 citations

Agriculture, Dairy Science, Food Science +12

Fortification of All-Purpose Wheat-Flour Tortillas with Calcium Lactate, Calcium Carbonate, or Calcium Citrate Is Acceptable

J.E. Romanchik-Cerpovicz, R. McKemie · Journal of the American Dietetic Association · 2007 · 31 citations

Agriculture, Food Science, Nutritional Sciences +16

Physical and sensory measures indicate moderate fat replacement in frozen dairy dessert is feasible using okra gum as a milk-fat ingredient substitute

A.J Costantino, J.E. Romanchik-Cerpovicz · Journal of the American Dietetic Association · 2004 · 28 citations · Full text

Agriculture, Dairy Science, Food Science +11