has been cited by the following article(s):
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[1]
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Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetables
Molecules,
2025
DOI:10.3390/molecules30030590
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[2]
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Overview of the nutrient composition of selected milling products from rye, spelt and wheat in Germany
Journal of Food Composition and Analysis,
2025
DOI:10.1016/j.jfca.2025.107275
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[3]
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Polysaccharides as food system stabilizers
BIO Web of Conferences,
2024
DOI:10.1051/bioconf/20248301009
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[4]
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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions
Cereal Chemistry,
2024
DOI:10.1002/cche.10722
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[5]
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Research Progress of Dietary Fiber in Treating Common Cat Diseases
Hans Journal of Food and Nutrition Science,
2024
DOI:10.12677/hjfns.2024.132028
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[6]
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Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives
Foods,
2024
DOI:10.3390/foods13121952
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[7]
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Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content
Foods,
2024
DOI:10.3390/foods13223627
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