The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
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Citations
Cites
Influence of hydrocolloids on dough rheology and bread quality
Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866
Cited by
Izydorczyk, M. S., & Dexter, J. E. (2008) · Food Research International · doi:10.1016/j.foodres.2008.04.001 · Cited by 527
Banana by-products: An under-utilized renewable food biomass with great potential
Padam, B. S., Tin, H. S., Chye, F. Y., & Abdullah, M. I. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0861-2 · Cited by 426
Ben Jeddou, K., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., & Nouri-Ellouz, O. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.081 · Cited by 183
Functional Properties of Composite Flour: A Review
M., H., M., N., H., N., Zainol, M. K., & Jahurul, M. H. (2020) · Food Research · doi:10.26656/fr.2017.4(6).419 · Cited by 121
Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects
de Toledo, N. M. V., Nunes, L. P., da Silva, P. P. M., Spoto, M. H. F., & Canniatti-Brazaca, S. G. (2017) · International Journal of Food Science and Technology · doi:10.1111/ijfs.13383 · Cited by 91
Metadata
- Authors
- Sudha, M. L., Vetrimani, R., & Leelavathi, K.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007-01
- Volume
- 100
- Issue
- 4
- Pages
- 1365-1370
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2004915006
- Cited by
- 569
- References
- 1
- FWCI
- 7.67
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. https://app.cochat.ai/papers/10.1016/j.foodchem.2005.12.013
- The paper
- Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.12.013
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
