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Cited by in F6Publishing
For: Marín-Sanz M, Sánchez-León S, León E, Barro F. Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market. Food Nutr Res 2022;66. [PMID: 35757438 DOI: 10.29219/fnr.v66.8472] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Calderón de la Barca AM, Porras-loaiza MAP, Pineda-díaz EA, González-ríos H, Heredia-sandoval NG, Islas-rubio AR. Wheat-Free and Nutritious Bread and ‘Coricos’ Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia. Plant Foods Hum Nutr. [DOI: 10.1007/s11130-022-01005-x] [Reference Citation Analysis]