Makale detayı · 2023 · article
Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties
ISSN1438-2377
YÖKSİS
OpenAlex
Yıl2023
Atıf12OpenAlex
Atıf13Semantic Scholar
Yüzdelik%70,8
FWCI0,71,00 = dünya ortalaması
Scopus (SJR)Q1
WoS (JCR)Q2
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıEuropean Food Research and Technology
- Katalog eşleşmesi (ISSN)European Food Research and Technology
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
Özet
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Konular
Atıflar
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12atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 8 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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