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For: Lin L, Peng CC, Chen K, Wang H, Wang C, Shen KH, Peng RY. Manufacturing technology of banana-assorted breads: The fermentative characteristics affected by different banana cultivars. Food Sci Nutr 2020;8:2627-2641. [PMID: 32566180 PMCID: PMC7300050 DOI: 10.1002/fsn3.1539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/22/2019] [Accepted: 10/29/2019] [Indexed: 11/25/2022] Open

For:	Lin L, Peng CC, Chen K, Wang H, Wang C, Shen KH, Peng RY. Manufacturing technology of banana-assorted breads: The fermentative characteristics affected by different banana cultivars. Food Sci Nutr 2020;8:2627-2641. [PMID: 32566180 PMCID: PMC7300050 DOI: 10.1002/fsn3.1539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/22/2019] [Accepted: 10/29/2019] [Indexed: 11/25/2022] Open

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Cited by Other Article(s)

Green banana by-products on the chemical, technological and sensory quality of meat products. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]

Kahler Stragliotto L, Ferrari GT, Oliveira VR. Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]