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For: Nakilcioğlu E, Ötleş S. Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour. J Food Sci Technol 2022;59:3836-3847. [PMID: 36193384 PMCID: PMC9525520 DOI: 10.1007/s13197-022-05406-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2021] [Accepted: 02/10/2022] [Indexed: 06/16/2023]

For:	Nakilcioğlu E, Ötleş S. Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour. J Food Sci Technol 2022;59:3836-3847. [PMID: 36193384 PMCID: PMC9525520 DOI: 10.1007/s13197-022-05406-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2021] [Accepted: 02/10/2022] [Indexed: 06/16/2023]

Number	Cited by Other Article(s)
1	The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02936-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

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Cited by Other Article(s)

The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02936-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]