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Cited article:

Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method

Wilbur Donald Raymond Pokatong, Adriel Ananda Putra Tansil

BIO Web Conf., 98 (2024) 01007

Published online: 2024-03-28

DOI: https://doi.org/10.1051/bioconf/20249801007

This article has been cited by the following article(s):

Physical Modification of Starch in Plant‐Based Flours: Structural, Physicochemical, and Pasting Property Changes and Potential Applications in Baked and Extruded Products

Ana Luisa Paternina‐Contreras, Ricardo David Andrade‐Pizarro and Jorge Antonio Figueroa‐Flórez
Comprehensive Reviews in Food Science and Food Safety 24 (3) (2025)
https://doi.org/10.1111/1541-4337.70184