Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran is a research paper published in Journal of Food Science (2023). On theSindex it has a DataRank of 0.292. It has been cited 6 times.
Scored on demand from live citation data
DataRank reads this dataset's downstream impact straight off the citation graph — no black box, no proprietary weighting. How is this computed?
FAIR checklist signals are shown for context only and do not affect DataRank scoring.
We only score data papers we can read in full — never from an abstract alone.
Base Score Contribution
0.292
From this paper's citation signal
Citation Network Contribution
0
Citation network not refreshed for this result
This paper's DataRank is currently driven only by its base citation score. Citation network data was not refreshed for this result.
Learn more about DataRank methodology →Natural Science Foundation of Chongqing Technology and Business University
Grant: 2256016
Science and Technology Research Program of Chongqing Municipal Education Commission
Grant: KJQN202200836
Science and Technology Research Program of Chongqing Municipal Education Commission
Grant: KJQN202200848
Natural Science Foundation of Chongqing Technology and Business University
Grant: 2256005
Natural Science Foundation of Chongqing City
Grant: cstc2019jcyj-msxmX0263
FWCI
0.76
Citation Percentile
0.7%
Citation Trend
Fields of Study
MeSH Terms
Keywords
Sustainable Development Goals