8 Open Access Books
161 Authors and Editors
338 Web of Science Citations
176 Crossref Citations
8 peer-reviewed open access books
By Jose Luis Aleixandre-Tudo and Wessel du Toit
Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages
By Mohd Younus Bhat, Tanveer Ali Dar and Laishram Rajendrakumar Singh
Part of the book: Milk Proteins
By Thiraviam Vanitha and Mahejibin Khan
Part of the book: Pectins
By Mohamed A. Salem and Shahira M. Ezzat
Part of the book: Some New Aspects of Colloidal Systems in Foods
By Emeje Martins Ochubiojo and Asha Rodrigues
Part of the book: Scientific, Health and Social Aspects of the Food Industry
By Erumalla Venkatanagaraju, N. Bharathi, Rachiraju Hema Sindhuja, Rajshree Roy Chowdhury and Yarram Sreelekha
Part of the book: Pectins
By Mohd Younus Bhat, Tanveer Ali Dar and Laishram Rajendrakumar Singh
Part of the book: Milk Proteins
By Jose Luis Aleixandre-Tudo and Wessel du Toit
Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages
By Thiraviam Vanitha and Mahejibin Khan
Part of the book: Pectins
By Virginia Rodríguez Robledo* and Lucía Isabel Castro Vázquez
Part of the book: Pectins