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Cited by in F6Publishing
For: Lai S, Liu J, Zhang Y, Wang Y, Li G, Cui Q. Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles. Processes 2022;10:1001. [DOI: 10.3390/pr10051001] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Lai S, Chen Z, Zhang Y, Li G, Wang Y, Cui Q. Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran. Foods 2022;12. [PMID: 36613314 DOI: 10.3390/foods12010098] [Reference Citation Analysis]
2 Cai M, Shen C, Li Y, Xiong S, Li F. The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles. Foods 2022;12. [PMID: 36613271 DOI: 10.3390/foods12010055] [Reference Citation Analysis]
3 Kumari A, Kaur S, Sharma N, Kaur J, Krishania M, Tiwari V, Garg M. Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat. Journal of Cereal Science 2022;108:103560. [DOI: 10.1016/j.jcs.2022.103560] [Reference Citation Analysis]
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