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Citation(s) in
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For:
Kuo C
, Wang F, Lin C.
Factors affecting milk clotting activity of sweet leavening extract involved in coagulation of a yoghurt-like product.
Food Chem
1996;
55
:129-31. [DOI:
10.1016/0308-8146(95)00076-3
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
]
[
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0
)
]
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]
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]
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[Indexed: 11/23/2022]
Number
Cited by Other Article(s)
1
Production of novel dairy products using actinidin and high pressure as enzyme activity regulator.
INNOV FOOD SCI EMERG
2010. [DOI:
10.1016/j.ifset.2009.08.007
]
[
Citation(s) in
RCA
: 29
]
[
Impact Index Per Article: 2.1
]
[
Reference Citation Analysis
]
[
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]
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]
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[Indexed: 11/17/2022]
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2
SU LIEHCHI
, LIN CHINWEN, CHEN MINGJU. Development of an Oriental-style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice.
INT J DAIRY TECHNOL
2007. [DOI:
10.1111/j.1471-0307.2007.00292.x
]
[
Citation(s) in
RCA
: 30
]
[
Impact Index Per Article: 1.8
]
[
Reference Citation Analysis
]
[
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]
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]
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[Indexed: 11/30/2022]
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3
LIN CHINWEN
, YU ROCHCHUI, CHEN HSIAOLING, CHEN SHIHLEU. Culture Filtrates from a Fermented Rice Product (Lao-Chao) and Their Effects on Milk Curd Firmness.
J Food Sci
1997. [DOI:
10.1111/j.1365-2621.1997.tb15042.x
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.1
]
[
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]
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[Indexed: 11/30/2022]
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