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For: Salah K, Olkhovatov EA, Aïder M. Effect of canola proteins on rice flour bread and mathematical modelling of the baking process. J Food Sci Technol 2019;56:3744-53. [PMID: 31413401 DOI: 10.1007/s13197-019-03842-2] [Cited by in Crossref: 8] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
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1 Aider M. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications. Green Protein Processing Technologies from Plants 2023. [DOI: 10.1007/978-3-031-16968-7_4] [Reference Citation Analysis]
2 Chakraborty S, Dash KK. A comprehensive review on heat and mass transfer simulation and measurement module during the baking process. Applied Food Research 2023. [DOI: 10.1016/j.afres.2023.100270] [Reference Citation Analysis]
3 Gasparre N, van den Berg M, Oosterlinck F, Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules 2022;27:5855. [PMID: 36144595 DOI: 10.3390/molecules27185855] [Reference Citation Analysis]
4 Vahedifar A, Wu J. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition. Emerging Sources and Applications of Alternative Proteins 2022. [DOI: 10.1016/bs.afnr.2022.04.001] [Reference Citation Analysis]
5 Skendi A, Papageorgiou M, Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods 2021;10:1997. [PMID: 34574106 DOI: 10.3390/foods10091997] [Cited by in Crossref: 14] [Cited by in F6Publishing: 15] [Article Influence: 7.0] [Reference Citation Analysis]
6 Chen F, Ma Z, Yang Y, Tan B, Ren L, Liu X, Bian X, Wang B, Guo X, Yang J, Zhang N. Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15037] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
7 Rosell CM, Benavent-gil Y, Garzón R. Rice flour breads. Trends in Wheat and Bread Making 2021. [DOI: 10.1016/b978-0-12-821048-2.00014-3] [Reference Citation Analysis]
8 Chmielewska A, Kozłowska M, Rachwał D, Wnukowski P, Amarowicz R, Nebesny E, Rosicka-Kaczmarek J. Canola/rapeseed protein - nutritional value, functionality and food application: a review. Crit Rev Food Sci Nutr 2020;:1-21. [PMID: 32907356 DOI: 10.1080/10408398.2020.1809342] [Cited by in Crossref: 25] [Cited by in F6Publishing: 21] [Article Influence: 8.3] [Reference Citation Analysis]