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Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread International Journal of Food Science & Technology Vol. 55, Issue 7, 2751, 2020 |
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Zaidel, D.N.A., N.L. Chin and Y.A. Yusof, 2010. A review on rheological properties and measurements of dough and gluten. J. Applied Sci., 10: 2478-2490. CrossRefDirect Link |
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Protein Characteristics that Affect the Quality of Vital Wheat
Gluten to be Used in Baking: A Review Comprehensive Reviews in Food Science and Food Safety |
A review on rheological properties and measurements of dough and gluten. Journal of Applied Sciences Vol. 10, Issue 20, 2478, 2010 |
How to cite this article
D.N. Abang Zaidel, N.L. Chin, Y.A. Yusof and R. Abd Rahman, 2009. Analysis and Correlation Studies on Gluten Quantity and Quality During Production. Journal of Applied Sciences, 9: 1686-1694.
DOI: 10.3923/jas.2009.1686.1694
URL: https://scialert.net/abstract/?doi=jas.2009.1686.1694
DOI: 10.3923/jas.2009.1686.1694
URL: https://scialert.net/abstract/?doi=jas.2009.1686.1694