The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf
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Citations
Cites
Modeling and optimization I: Usability of response surface methodology
Baş, D., & Boyacı, İ. H. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.11.024 · Cited by 2,151
Kinetics of colour change of kiwifruits during hot air and microwave drying
Maskan, M. (2001) · Journal of Food Engineering · doi:10.1016/s0260-8774(00)00154-0 · Cited by 843
Pasting properties of starch and protein in selected cereals and quality of their food products
Ragaee, S., & Abdel-Aal, E.-S. M. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2004.12.012 · Cited by 503
Crust and crumb characteristics of gluten free breads
Gallagher, E., Gormley, T. R., & Arendt, E. K. (2003) · Journal of Food Engineering · doi:10.1016/s0260-8774(02)00244-3 · Cited by 409
CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION
LUYTEN, H., J. PLIJTER, J., & VAN VLIET, T. (2004) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2004.35501.x · Cited by 261
Rheology of the breadmaking process
Bloksma, A. H. (1990) · TNO Repository · Cited by 238
Cellular Structure of Bread Crumb and its Influence on Mechanical Properties
Zghal, M. C., Scanlon, M. G., & Sapirstein, H. D. (2002) · Journal of Cereal Science · doi:10.1006/jcrs.2001.0445 · Cited by 143
Gallagher, E., Kunkel, A., Gormley, T. R., et al. (2003) · European Food Research and Technology · doi:10.1007/s00217-003-0818-9 · Cited by 141
A new approach for the utilization of barley in food products: Barley tarhana
Erkan, H., Çelik, S., Bilgi, B., & Köksel, H. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.03.018 · Cited by 118
Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours
Khalil, A. H., Mansour, E. H., & Dawoud, F. M. A. (2000) · LWT · doi:10.1006/fstl.1999.0629 · Cited by 93
Cited by
López, D. N., Galante, M., Raimundo, G., Spelzini, D., & Boeris, V. (2019) · Food Research International · doi:10.1016/j.foodres.2018.08.056 · Cited by 77
MALEKI, G., & MILANI, J. M. (2013) · Food Science and Technology Research · doi:10.3136/fstr.19.353 · Cited by 36
Metadata
- Authors
- Shittu, T. A., Raji, A. O., & Sanni, L. O.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2007-03
- Volume
- 40
- Issue
- 2
- Pages
- 280-290
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2042360742
- Cited by
- 261
- References
- 15
- FWCI
- 2.81
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. https://app.cochat.ai/papers/10.1016/j.foodres.2006.10.012
- The paper
- Shittu, T. A., Raji, A. O., & Sanni, L. O. (2007). Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International. https://doi.org/10.1016/j.foodres.2006.10.012
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.
