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For: Troncoso Recio R, Pérez Guerra N, Torrado Agrasar A, Tovar Rodríguez CA. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough. Gels 2022;8:689. [PMID: 36354597 PMCID: PMC9689493 DOI: 10.3390/gels8110689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 07/29/2023] Open

For:	Troncoso Recio R, Pérez Guerra N, Torrado Agrasar A, Tovar Rodríguez CA. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough. Gels 2022;8:689. [PMID: 36354597 PMCID: PMC9689493 DOI: 10.3390/gels8110689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 07/29/2023] Open

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Cited by Other Article(s)

Florowska A, Florowski T, Campanella OH. Editorial on the Special Issue "Novel Gels for Food Product Development". Gels 2023;9:520. [PMID: 37504399 PMCID: PMC10379400 DOI: 10.3390/gels9070520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 06/19/2023] [Accepted: 06/23/2023] [Indexed: 07/29/2023] Open