Article detail · 2022
The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour
FOOD AND BIOPROCESS TECHNOLOGY clearCLOSE JOURNAL INFORMATION FOOD AND BIOPROCESS TECHNOLOGY
YÖKSİS
OpenAlex
Open access · green
SJR Q1
JCR Q1
Citations 5
Percentile 59.5%
FWCI 0.54
- Year
- 2022
- ISSN
1935-5130- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
No OpenAlex abstract is available for this article yet.
Topics
- Food composition and properties
- Microbial Inactivation Methods
- Proteins in Food Systems
Primary topic Food composition and properties