Bakery Food Manufacture and Quality
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Wiley-Blackwell
Cited by 43 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of particle size and substitution level of brewer’s spent grain on physicochemical, nutritional, and sensory properties of cookies;2024-08-20
2. Ginger (Zingiber officinale Roscoe): A potential source of fibre and antioxidant, and its effect on rheological characteristics of soft wheat dough, and physicochemical properties of cookies;International Food Research Journal;2024-04-30
3. Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient;Food Production, Processing and Nutrition;2023-09-01
4. The Fundamentals of Bread Making: The Science of Bread;Traditional European Breads;2023
5. Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments;Foodborne Pathogens and Disease;2022-07-01
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