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For: Valdez-Arana JD, Steffolani ME, Repo-Carrasco-Valencia R, Pérez GT, Condezo-Hoyos L. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties. Int J Biol Macromol 2020;147:997-1007. [PMID: 31743707 DOI: 10.1016/j.ijbiomac.2019.10.067] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 4.7] [Reference Citation Analysis]
Number Citing Articles
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7 Nadian N, Azizi MH, Abbastabar Ahangar H, Aarabi A. Textural and sensory characteristics of sugar-free biscuit formulated with quinoa flour, isomalt, and maltodextrin. Food Sci Nutr 2021;9:6501-12. [PMID: 34925781 DOI: 10.1002/fsn3.2564] [Reference Citation Analysis]
8 Wang C, Xu Y, Yu B, Xiao A, Su Y, Guo H, Zhang H, Zhang L. Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02. Front Microbiol 2021;12:712189. [PMID: 34512590 DOI: 10.3389/fmicb.2021.712189] [Reference Citation Analysis]
9 Liu Z, Fu Y, Zhang J, Shen Q. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chem 2021;98:1203-14. [DOI: 10.1002/cche.10472] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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11 Xing B, Teng C, Sun M, Zhang Q, Zhou B, Cui H, Ren G, Yang X, Qin P. Effect of germination treatment on the structural and physicochemical properties of quinoa starch. Food Hydrocolloids 2021;115:106604. [DOI: 10.1016/j.foodhyd.2021.106604] [Cited by in Crossref: 17] [Cited by in F6Publishing: 18] [Article Influence: 17.0] [Reference Citation Analysis]
12 Lisiecka K, Wójtowicz A, Gancarz M. Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks. Materials (Basel) 2021;14:2791. [PMID: 34073919 DOI: 10.3390/ma14112791] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
13 Wang L, Wang L, Wang A, Qiu J, Li Z. Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage. Journal of Cereal Science 2021;99:103221. [DOI: 10.1016/j.jcs.2021.103221] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]