Makale detayı · 2016 · article
The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread
ISSN0133-3720
YÖKSİS
OpenAlex
Açık erişim · bronze
Yıl2016
Atıf21OpenAlex
Atıf19Semantic Scholar · 2 etkili
Yüzdelik%80,4
FWCI1,41,00 = dünya ortalaması
Scopus (SJR)Q3
WoS (JCR)Q3
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıCereal Research Communications
- Katalog eşleşmesi (ISSN)Cereal Research Communications
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
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21atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 9 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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- 2025 Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten‐Free CakesAtıf 1 · OpenAlex
- 2022 Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloidsAtıf 0 · OpenAlex