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Cited by in F6Publishing
For: Saka I, Topcam H, Son E, Ozkaya B, Erdogdu F. Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour. LWT 2021;147:111563. [DOI: 10.1016/j.lwt.2021.111563] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Chen Q, Wu T, Morgan MT, Chen J. Quality analysis of a ll‐purpose wheat flour pasteurized with radiofrequency‐assisted hot air heating. J Food Process Engineering. [DOI: 10.1111/jfpe.14104] [Reference Citation Analysis]
2 Liu S, Wei X, Tang J, Qin W, Wu Q. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Crit Rev Food Sci Nutr 2021;:1-16. [PMID: 34927484 DOI: 10.1080/10408398.2021.2016601] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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