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Cited by in F6Publishing
For: Torbica A, Radosavljević M, Belović M, Djukić N, Marković S. Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread. Carbohydrate Polymers 2022;290:119470. [DOI: 10.1016/j.carbpol.2022.119470] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Torbica A, Radosavljević M, Belović M, Tamilselvan T, Prabhasankar P. Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends in Food Science & Technology 2022;129:194-209. [DOI: 10.1016/j.tifs.2022.09.018] [Reference Citation Analysis]
2 Guiné RPF. Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies. Applied Sciences 2022;12:8628. [DOI: 10.3390/app12178628] [Reference Citation Analysis]