BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Kouhsari F, Saberi F, Kowalczewski PŁ, Lorenzo JM, Kieliszek M. Effect of the various fats on the structural characteristics of the hard dough biscuit. LWT 2022;159:113227. [DOI: 10.1016/j.lwt.2022.113227] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Guiné RPF, Florença SG, Costa CA, Correia PMR, Ferreira M, Cardoso AP, Campos S, Anjos O, Chuck-hernández C, Sarić MM, Djekic I, Papageorgiou M, Baro JMF, Korzeniowska M, Černelič-bizjak M, Bartkiene E, Tarcea M, Boustani NM, Klava D, Damarli E. Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation. Sustainability 2022;15:450. [DOI: 10.3390/su15010450] [Reference Citation Analysis]
2 Mantovano A, Mariela P, Conforti PA. Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity. Food sci technol int 2022. [DOI: 10.1177/10820132221135275] [Reference Citation Analysis]
3 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]