Article detail · 2016 · article
The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread
Journal
Cereal Research Communications
ISSN0133-3720
YÖKSİS
OpenAlex
Open access · bronze
Year2016
Citations21OpenAlex
Citations19Semantic Scholar · 2 influential
Percentile%80.4
FWCI1.41.00 = world average
Scopus (SJR)Q3
WoS (JCR)Q3
Data source split
- YÖKSİSYÖKSİS article record
- YÖKSİS venueCereal Research Communications
- Catalog match (ISSN)Cereal Research Communications
- OpenAlexOpenAlex enrichment (abstract, citations, topics)
- Semantic Scholarcitation count (not merged with OpenAlex)
Abstract
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Topics
Citations
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21citationsOpenAlex · cited_by_count (cache / database)
9 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- 2019 Utilisation of GlutoPeak Tester on Whole-wheat Flour for Gluten Quality AssessmentCitations 18 · OpenAlex
- 2019 Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessmentCitations 18 · OpenAlex
- 2018 Improvement of Quality Characteristics of Gluten-Free Cookies with the Addition of Xanthan GumCitations 14 · OpenAlex
- 2017 The effects of various ratios of sunflower oil and surfactant on household type cake qualityCitations 6 · OpenAlex
- 2023 Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloidsCitations 4 · OpenAlex
- 2023 Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloidsCitations 4 · OpenAlex
- 2025 Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free CakesCitations 1 · OpenAlex
- 2025 Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten‐Free CakesCitations 1 · OpenAlex
- 2022 Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloidsCitations 0 · OpenAlex