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Citation(s) in
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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
]
[
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[Indexed: 11/29/2022]
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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
]
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]
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[Indexed: 10/21/2022]
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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
]
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]
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[Indexed: 10/23/2022]
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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
]
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[Indexed: 11/28/2022]
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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
]
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Reference Citation Analysis
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[Indexed: 11/29/2022]
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