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Citation(s) in
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (1)
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Food Science & Technology (1)
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For:
MILLER R
, HOSENEY R, GRAF E, SOPER J.
Garlic Effects on Dough Properties.
J Food Sci
1997. [DOI:
10.1111/j.1365-2621.1997.tb12243.x
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.1
]
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Reference Citation Analysis
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[Indexed: 11/30/2022]
Number
Cited by Other Article(s)
1
Amoah I
, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review.
Int J Food Sci Technol
2018. [DOI:
10.1111/ijfs.13934
]
[
Citation(s) in
RCA
: 14
]
[
Impact Index Per Article: 2.3
]
[
Reference Citation Analysis
]
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[Indexed: 12/11/2022]
Abstract
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Affiliation(s)
Isaac Amoah
Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
Carolyn Cairncross
Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
Arno Sturny
School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
Elaine Rush
Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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