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

For: Codină GG, Ropciuc S, Dabija A. Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]

For:	Codină GG, Ropciuc S, Dabija A. Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]

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Cited by Other Article(s)

Neri-Numa IA, Arruda HS, Geraldi MV, Maróstica Júnior MR, Pastore GM. Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]

Gomez‐Betancur AM, Carmona‐Tamayo R, Martínez‐Álvarez OL, Casanova‐Yepes H, Torres‐Oquendo JD. Effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13433] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]