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For: Takei R, Maruyama K, Washio H, Watanabe T, Takahashi T. Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product. J Texture Stud 2018;50:139-147. [PMID: 30447109 DOI: 10.1111/jtxs.12380] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 11/04/2018] [Accepted: 11/12/2018] [Indexed: 11/29/2022]
Number Cited by Other Article(s)
1
Lapčíková B, Lapčík L, Valenta T, Majar P, Ondroušková K. Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111082] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
2
Takei E, Kulvanich S, Tsujimura T, Magara J, Ito K, Takei R, Washio H, Arao H, Inoue M. Age-related changes in functional adaptation to bolus characteristics during chewing. Physiol Behav 2020;225:113102. [DOI: 10.1016/j.physbeh.2020.113102] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 11/25/2022]
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