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For: Schmidt M, Sciurba E, Nikolay S, Hüsken A, Smit I. Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient. Nutrients 2022;14. [PMID: 35458132 DOI: 10.3390/nu14081570] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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1 Zhang H, Liu S, Feng X, Ren F, Wang J. Effect of hydrocolloids on gluten proteins, dough, and flour products: A review. Food Res Int 2023;164:112292. [PMID: 36737896 DOI: 10.1016/j.foodres.2022.112292] [Reference Citation Analysis]
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