has been cited by the following article(s):
|
[1]
|
Evaluation of potentially toxic elements and bromate levels in bread commonly consumed in Nigeria for human health risk assessment
Journal of Trace Elements and Minerals,
2022
DOI:10.1016/j.jtemin.2022.100016
|
|
|
|
|
[2]
|
Evaluation of potentially toxic elements and bromate levels in bread commonly consumed in Nigeria for human health risk assessment
Journal of Trace Elements and Minerals,
2022
DOI:10.1016/j.jtemin.2022.100016
|
|
|
|
|
[3]
|
Wheat bread quality improvement with using plasmachemically activated water
Science, technologies, innovation,
2021
DOI:10.35668/2520-6524-2021-3-07
|
|
|
|
|
[4]
|
Analysis of the suspected cancer‐causing potassium bromate additive in bread samples available on the market in and around Dhaka City in Bangladesh
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2338
|
|
|
|
|
[5]
|
Potassium bromate: Effects on bread components, health, environment and method of analysis: A review
Food Chemistry,
2020
DOI:10.1016/j.foodchem.2019.125964
|
|
|
|