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For: Kim MJ, Kim SS. Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology. Food Sci Biotechnol 2016;25:77-84. [PMID: 30263489 DOI: 10.1007/s10068-016-0101-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Revised: 02/16/2016] [Accepted: 03/07/2016] [Indexed: 10/21/2022]  Open
Number Cited by Other Article(s)
1
Dai Y, Tyl C. A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads. J Food Sci 2021;86:1583-1598. [PMID: 33890293 DOI: 10.1111/1750-3841.15713] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 02/16/2021] [Accepted: 03/11/2021] [Indexed: 12/24/2022]
2
Lee MJ, Kim MJ, Kwak HS, Lim ST, Kim SS. Effects of ozone treatment on physicochemical properties of Korean wheat flour. Food Sci Biotechnol 2017;26:435-440. [PMID: 30263561 PMCID: PMC6049456 DOI: 10.1007/s10068-017-0059-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/16/2016] [Accepted: 12/29/2016] [Indexed: 10/19/2022]  Open
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