The joumal uses Crossref ited-by service counts times cited of published aricles. Citedby allows Crossref members to find out who is citing their conten. This is the Citing Article List of “Production, properties and quality improvements of gluten-free bread from underutilised cereals and legumes”.
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No. |
Publication Date |
Citing Article |
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1 |
2026 |
Johnson O. Olorunnusi, Praise J. Agbi, Daniel S. Ajewole, Rasheedat O. Oriola, Isaac S. Onyeakagbu, Temitope N. Oluwafemi, Victor N. Enujiugha. Current Trends in the Use of Underutilized Cereals and Pseudocereals in Sourdough Fermentation, Food Reviews International. 2026; 1. https://doi.org/10.1080/87559129.2026.2697067 |
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2 |
2026 |
Abdulrahman Alahmed, Abdellatif Mohamed, Mohamed A. Ibraheem, Shahzad Hussain. 2026; https://doi.org/10.2139/ssrn.7285363 |