has been cited by the following article(s):
[1]
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Rationale for the formulation of fortified detox biscuits
E3S Web of Conferences,
2021
DOI:10.1051/e3sconf/202127313007
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[2]
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Experimental use of food additives to accelerate the technological process of bakery production
IOP Conference Series: Earth and Environmental Science,
2020
DOI:10.1088/1755-1315/613/1/012099
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[3]
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Hydrocolloids to The Effects of Gluten Free Bakery Products
Journal of Physics: Conference Series,
2019
DOI:10.1088/1742-6596/1295/1/012052
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[4]
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Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls
Food Science and Technology International,
2017
DOI:10.1177/1082013217704122
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