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Cited by in F6Publishing
For: Păcularu-burada B, Ceoromila (Cantaragiu) A, Vasile MA, Bahrim G. Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs. LWT 2022;165:113670. [DOI: 10.1016/j.lwt.2022.113670] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Hernández-Parada N, González-Ríos O, Suárez-Quiroz ML, Hernández-Estrada ZJ, Figueroa-Hernández CY, Figueroa-Cárdenas JD, Rayas-Duarte P, Figueroa-Espinoza MC. Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production. Microorganisms 2022;11. [PMID: 36677402 DOI: 10.3390/microorganisms11010109] [Reference Citation Analysis]
2 Aussanasuwannakul A, Teangpook C, Treesuwan W, Puntaburt K, Butsuwan P. Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks. Foods 2022;11:2967. [DOI: 10.3390/foods11192967] [Reference Citation Analysis]