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Cited by in F6Publishing
For: Pourfarzad A, Taleb Derakhshan N. Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques. Food Measure 2021;15:5008-20. [DOI: 10.1007/s11694-021-01078-3] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Aussanasuwannakul A, Pondicherry K, Saengprakai J. Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems. CyTA - Journal of Food 2022;20:158-71. [DOI: 10.1080/19476337.2022.2107706] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Javed MS, Amjad A, Shah F, Ahmad Z, Hameed A, Anwar MJ, Khan AA, Amir M, Jawad M, Abrar M. Probing the physicochemical characteristics of carrot sauce during storage. PLoS ONE 2022;17:e0273857. [DOI: 10.1371/journal.pone.0273857] [Reference Citation Analysis]