Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: PRAKASH MAYA, RAJALAKSHMI D. EFFECT OF STEAMED WHEAT FLOUR ON THE SENSORY QUALITY OF BATTER COATED PRODUCTS. J FOOD QUALITY 1999. [DOI: 10.1111/j.1745-4557.1999.tb00183.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open

For:	PRAKASH MAYA, RAJALAKSHMI D. EFFECT OF STEAMED WHEAT FLOUR ON THE SENSORY QUALITY OF BATTER COATED PRODUCTS. J FOOD QUALITY 1999. [DOI: 10.1111/j.1745-4557.1999.tb00183.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open

Number	Cited by Other Article(s)
1	Hong T, Zhao Q, Xu D, Yuan Y, Ma Y, Wu F, Xu X. Effect of heat-treated flour on the quality and storage stability of fresh noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111463] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Martínez MM, Sanz T, Gómez M. Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	Asha MR, Susheelamma NS, Guha M. Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01459.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
4	Fiszman S, Salvador A. Recent developments in coating batters. Trends Food Sci Technol 2003. [DOI: 10.1016/s0924-2244(03)00153-5] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse