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Citation(s) in RCA

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For: Lorente-Bailo S, Etayo I, Salvador ML, Ferrer-Mairal A, Martínez MA, Calvo B, Grasa J. Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110261] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]

For:	Lorente-Bailo S, Etayo I, Salvador ML, Ferrer-Mairal A, Martínez MA, Calvo B, Grasa J. Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110261] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]

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Chen C, Zhang M, Mujumdar AS, Lin Z. Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Chen C, Zhang M, Liu W, Lin Z. Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16529] [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]