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Handbook of Indigenous Foods Involving Alkaline Fermentation
P.K. Sarkar (Editor), M.J.R. Nout (Editor)
Food Microbiology
VLAG
Research output
:
Book/Report
›
Book editing
›
Academic
8
Citations (Scopus)
Overview
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Medicine & Life Sciences
Fermentation
88%
Food
58%
Microbiological Phenomena
49%
Safety
48%
Fermented Foods and Beverages
40%
Chemical Phenomena
39%
Edible Plants
37%
Biochemical Phenomena
36%
Food Handling
36%
Food and Beverages
36%
Middle East
34%
Ecology
33%
Latin America
33%
Biotechnology
32%
Enzymes
30%
Legislation
30%
Microbiota
27%
Biological Phenomena
27%
History
20%
Animals
14%
Health
13%
Agriculture & Biology
fermentation
58%
microorganisms
54%
consumer attitudes
35%
fermented foods
34%
modernization
33%
product development
32%
Latin America
32%
Middle East
31%
new products
30%
food processing
29%
products and commodities
28%
laws and regulations
28%
beverages
28%
microbiome
27%
biotechnology
26%
byproducts
25%
enzymes
25%
engineering
24%
ingredients
22%
physiology
22%
manufacturing
21%
history
21%
chemical composition
21%
ecology
20%
taxonomy
20%
animals
11%
Engineering & Materials Science
Microorganisms
100%
Fermentation
92%
Enzymes
48%
Food processing
28%
Beverages
28%
Genetics
28%
Biotechnology
26%
Ecology
25%
Physiology
25%
History
24%
Taxonomies
21%
Byproducts
21%
Product development
20%
Animals
20%
Health
15%
Chemical analysis
13%