OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread
Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba, Olugbenga Olufemi Awolu
Journal of Food Science and Technology (2021) Vol. 59, Iss. 6, pp. 2189-2199
Open Access | Times Cited: 3
Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba, Olugbenga Olufemi Awolu
Journal of Food Science and Technology (2021) Vol. 59, Iss. 6, pp. 2189-2199
Open Access | Times Cited: 3
Showing 3 citing articles:
Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite
Taiwo O. Olurin, O. A. B. Ogunmoyela, Somiame Itseme Okuofu, et al.
Journal of applied science and environmental management (2024) Vol. 28, Iss. 2, pp. 345-355
Open Access
Taiwo O. Olurin, O. A. B. Ogunmoyela, Somiame Itseme Okuofu, et al.
Journal of applied science and environmental management (2024) Vol. 28, Iss. 2, pp. 345-355
Open Access
Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour
Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba, Olugbenga Olufemi Awolu
Crop Science (2023) Vol. 64, Iss. 3, pp. 1496-1507
Closed Access | Times Cited: 1
Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba, Olugbenga Olufemi Awolu
Crop Science (2023) Vol. 64, Iss. 3, pp. 1496-1507
Closed Access | Times Cited: 1
Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal
Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba, Olugbenga Olufemi Awolu, et al.
Journal of Culinary Science & Technology (2022) Vol. 22, Iss. 6, pp. 1127-1143
Closed Access | Times Cited: 1
Rebecca Olajumoke Oloniyo, Olufunmilayo Sade Omoba, Olugbenga Olufemi Awolu, et al.
Journal of Culinary Science & Technology (2022) Vol. 22, Iss. 6, pp. 1127-1143
Closed Access | Times Cited: 1
