Work

Legume-Based Fermented Foods

Year: 2018

Type: book

Source: CRC Press eBooks

DOI: 10.1201/9781351074001

Authors: N. R. Reddy, Merle D. Pierson, D. K. Salunkhe

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W406241322

FWCI: 4.23

Cites:

Cited by: 207

Related to: 10

Parts: 14