Leavening Agents for Food Industry-Reference-Cited by-同舟云学术

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Leavening Agents for Food Industry

Published:2020-09-10 Issue:9 Volume:9 Page:1812-1817
ISSN:2319-7692
Container-title:International Journal of Current Microbiology and Applied Sciences
language:
Short-container-title:Int.J.Curr.Microbiol.App.Sci

Author:

Neeharika B.

Publisher

Excellent Publishers

Cited by 6 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. Microbial Preservation and Contamination Control in the Baking Industry;Fermentation;2024-04-26

2. Effects of Thermal Treatment and Glucono-Δ-Lactone on the Quality of Alkaline Dough and Steamed Buns;2024

3. Bakery, Confectionery and Beverages as Functional Foods;Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward;2024

4. Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder;Journal of Food Measurement and Characterization;2023-07-01

5. A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents;Food Research International;2023-02

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