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    Anna Maria Sanguinetti, Nicola Secchi, Alessandra Del Caro, Costantino Fadda, Paolo A.M. Fenu, Pasquale Catzeddu, Antonio Piga, Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage, LWT - Food Science and Technology, 2015, 64, 2, 678

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    Helen S. Melito, Brian E. Farkas, Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts, Journal of Food Engineering, 2013, 117, 3, 399

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