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Citation(s) in RCA

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For: Guiné RPF, Santos C, Rocha C, Marques C, Rodrigues C, Manita F, Sousa F, Félix M, Silva S, Rodrigues S. Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. Journal of Culinary Science & Technology 2018. [DOI: 10.1080/15428052.2018.1502112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Number Cited by Other Article(s)
1
Ingrassia R, Torres P, Bojanich L, Ratti J, Baldor S, Ramunno C, Dotta G, Vidal Tesón A, Forastieri P, Soazo M, Spelzini D, Narambuena C, Boeris V. Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16297] [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]
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