Open access peer-reviewed Edited Volume

Frontiers and New Trends in the Science of Fermented Food and Beverages

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15,184 Chapter Downloads

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Academic Editor

Rosa Lidia Solís-Oviedo
Rosa Lidia Solís-Oviedo

Autonomous University of Chihuahua

Co-editor

Ángel De La Cruz Pech-Canul
Ángel De La Cruz Pech-Canul

CONACyt - Autonomous University of Chihuahua

Published20 February 2019

Doi10.5772/intechopen.73404

ISBN978-1-78985-496-1

Print ISBN978-1-78985-495-4

eBook (PDF) ISBN978-1-83962-049-2

Copyright year2019

Number of pages152

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Edited Volume and chapters are indexed in

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  • DOAB
  • Crossref
  • Dimension
  • OpenAIRE
  • AZ ebsco
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Table of Contents

Open access  chapters

1,098
3,731
30
2,058
12
5. African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

By Nurudeen Ayoade Olasupo and Princewill Chimezie Okorie

3,276
8
6. Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium

By Jesús Alejandro Aldrete-Tapia, Dalia Elizabeth Miranda-Castilleja, Sofia Maria Arvizu-Medrano, Ramón Álvar Martínez-Peniche, Lourdes Soto-Muñoz and Montserrat Hernández-Iturriaga

1,142
3
1,555
2
8. Torulaspora delbrueckii: Towards Innovating in the Legendary Baking and Brewing Industries

By Ángel De La Cruz Pech-Canul, David Ortega, Antonio Garcia-Triana and Rosa Lidia Solís-Oviedo

1,158

IMPACT OF THIS BOOK AND ITS CHAPTERS

15,184 Total Chapter Downloads

4,709 Total Chapter Views

64 Crossref Citations

41 Web of Science Citations

145 Dimensions Citations

17 Altmetric Score

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