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Cited by in F6Publishing
For: Guan X, Zhong X, Lu Y, Du X, Jia R, Li H, Zhang M. Changes of Soybean Protein during Tofu Processing. Foods 2021;10:1594. [PMID: 34359464 DOI: 10.3390/foods10071594] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Das S, Kathiriya MR, Gawai K, Hati S. Fermented plant-based foods (e.g., tofu, sauerkraut, sourdough). Engineering Plant-Based Food Systems 2023. [DOI: 10.1016/b978-0-323-89842-3.00006-3] [Reference Citation Analysis]
2 Lu W, Zhang Y, Ye Q, Chen D, Zhang C, Xiao C. Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour. LWT 2022. [DOI: 10.1016/j.lwt.2022.114214] [Reference Citation Analysis]
3 Mangena P. Evolving role of synthetic cytokinin 6-benzyl adenine for drought stress tolerance in soybean (Glycine max L. Merr.). Front Sustain Food Syst 2022;6:992581. [DOI: 10.3389/fsufs.2022.992581] [Reference Citation Analysis]
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