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Cited by in F6Publishing
For: Smykov IT. Protein-polysaccharide interactions in dairy production. Food systems 2021;3:24-33. [DOI: 10.21323/2618-9771-2020-3-4-24-33] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Zaytseva L, Ruban N, Tsyganova T, Mazukabzova E. Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile. Food Processing: Techniques and Technology 2022. [DOI: 10.21603/2074-9414-2022-3-2377] [Reference Citation Analysis]
2 Kataria A, Sharma S, Khatkar SK. Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15866] [Reference Citation Analysis]
3 Kanareikin S, Ganieva E, Kanareikin V, Mironova I, Nigmatyano A, Gazeev I. Effect of Different Factors on Consumer Properties of Fermented Milk Products with a Functional Orientation. International J of Dairy Science 2021;16:137-145. [DOI: 10.3923/ijds.2021.137.145] [Reference Citation Analysis]