Effect of wheat flour with different quality in the process of making flour products
Int. J. Metrol. Qual. Eng., 11 (2020) 6
Published online: 2020-10-02
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Ecuadorian roots flours: Bioactive compounds and processing properties
Liliana Acurio, Diego Salazar, Israel Guanoquiza, Purificación García-Segovia, Javier Martínez-Monzó and Marta IgualJournal of Agriculture and Food Research 19 101740 (2025)
https://doi.org/10.1016/j.jafr.2025.101740
Headspace volatiles profiles of different spring varieties and a wild relative of wheat flour
Deepa Agarwal, William MacNaughtan, Chujiao Liu, Julie King and Tim J. FosterFood & Function 15 (12) 6673 (2024)
https://doi.org/10.1039/D4FO01022A
Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics
Zbigniew Kobus, Monika Krzywicka, Agata Blicharz-Kania, Alicja Bosacka, Anna Pecyna, Eva Ivanišová, Katarzyna Kozłowicz and Eva KovačikováMolecules 29 (16) 3801 (2024)
https://doi.org/10.3390/molecules29163801
Classification of different types of flours available in the Romanian market based on the nutrition content
K. Bodor, J. Szilágyi, O. Szakács, B. Salamon and Zs. BodorActa Universitatis Sapientiae, Alimentaria 16 (1) 18 (2023)
https://doi.org/10.2478/ausal-2023-0002
Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis
Feri Kusnandar, Harya Danniswara and Agus SutriyonoJurnal Mutu Pangan : Indonesian Journal of Food Quality 9 (2) 67 (2022)
https://doi.org/10.29244/jmpi.2022.9.2.67