On the public citation graph

Influence of Mucilage Extracted from Okra (Abelmoschus Esculentus), Water Leaf (Talinum Triangulare) and Jute Mallow ( C Orchorus Olitorius ) on Batter Properties and Sponge Cake Quality

https://doi.org/10.2139/ssrn.4692136
0 signed · 21 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.1557openalex-extracted
Functionality of emulsifiers in sponge cake production
inferredcites →https://doi.org/10.1002/jsfa.2740280609openalex-extracted
Studies on the mucilages extracted from okra fruits (Hibiscus esculentus L.) and baobab leaves (Adansonia digitata L.)
inferredcites →https://doi.org/10.1007/978-1-4757-6690-5openalex-extracted
The Technology of Cake Making
inferredcites →https://doi.org/10.1007/s00217-004-1020-4openalex-extracted
Influence of fat content and emulsifier type on the rheological properties of cake batter
inferredcites →https://doi.org/10.1007/s00217-011-1658-7openalex-extracted
Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads
inferredcites →https://doi.org/10.1007/s00217-012-1782-zopenalex-extracted
Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
inferredcites →https://doi.org/10.1007/s11947-013-1066-zopenalex-extracted
Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties
inferredcites →https://doi.org/10.1007/s13197-017-2976-yopenalex-extracted
Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes
inferredcites →https://doi.org/10.1016/b978-0-08-092654-4.50013-9openalex-extracted
ALOE, CHIA, FLAXSEED, OKRA, PSYLLIUM SEED, QUINCE SEED, AND TAMARIND GUMS
inferredcites →https://doi.org/10.1016/j.carres.2008.10.012openalex-extracted
Characterisation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench)
inferredcites →https://doi.org/10.1016/j.foodchem.2004.05.023openalex-extracted
Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
inferredcites →https://doi.org/10.1016/j.foodchem.2013.10.022openalex-extracted
Characterisation of mucilages extracted from seven Italian cultivars of flax
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.03.012openalex-extracted
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.06.002openalex-extracted
Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake
inferredcites →https://doi.org/10.1016/j.foodhyd.2009.02.008openalex-extracted
Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes
inferredcites →https://doi.org/10.1016/j.lwt.2011.03.013openalex-extracted
Evaluation of different types of fats for use in high-ratio layer cakes
inferredcites →https://doi.org/10.1111/j.1365-2621.1986.tb13104.xopenalex-extracted
White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb12341.xopenalex-extracted
Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose
inferredcites →https://doi.org/10.1111/j.1745-4557.2005.00047.xopenalex-extracted
PHYSICAL AND SENSORY CHARACTERISTICS OF NO‐SUGAR‐ADDED/LOW‐FAT MUFFIN
inferredcites →https://doi.org/10.3136/fstr.11.19openalex-extracted
Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
inferredcites →https://doi.org/10.9755/ejfa.v22i5.4822openalex-extracted
Evaluation of egg replacers in a yellow cake system
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.