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Cited by in F6Publishing
For: Saeed SMG, Ali SA, Ali R, Sayeed SA, Mobin L, Ahmed R. Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes. SN Appl Sci 2020;2. [DOI: 10.1007/s42452-020-03797-6] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Ali SA, Saeed SMG, Ejaz U, Baloch MN, Sohail M. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties. LWT 2022. [DOI: 10.1016/j.lwt.2022.114216] [Reference Citation Analysis]
2 Sokmen O, Ozdemir S, Dundar AN, Cinar A. Quality properties and bioactive compounds of reduced-fat cookies with bee pollen. International Journal of Gastronomy and Food Science 2022;29:100557. [DOI: 10.1016/j.ijgfs.2022.100557] [Reference Citation Analysis]