Author:
Kittisuban Phatcharee,Ritthiruangdej Pitiporn,Suphantharika Manop
Cited by
78 articles.
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1. Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade;Nutrients;2024-03-21
2. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints;Antioxidants;2024-01-23
3. The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake;Food Science & Nutrition;2023-11-20
4. Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology;Cereal Chemistry;2023-11-06
5. EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD;Journal of microbiology, biotechnology and food sciences;2023-09-04