15 Open Access Books
710 Authors and Editors
1,292 Web of Science Citations
1,079 Crossref Citations
2,812 Dimension Citations
By Jafar Milani and Gisoo Maleki
Part of the book: Food Industrial Processes
By Henry Omoregie Egharevba
Part of the book: Chemical Properties of Starch
By Laura Orzali, Beatrice Corsi, Cinzia Forni and Luca Riccioni
Part of the book: Biological Activities and Application of Marine Polysaccharides
By Petronela Nechita
Part of the book: Biological Activities and Application of Marine Polysaccharides
By Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora
Part of the book: Food Industrial Processes
By Arantzazu Santamaria-Echart, Isabel P. Fernandes, Samara C. Silva, Stephany C. Rezende, Giovana Colucci, Madalena M. Dias and Maria Filomena Barreiro
Part of the book: Natural Food Additives
By Henry Omoregie Egharevba
Part of the book: Chemical Properties of Starch
By Ruth Hornedo-Ortega, María Reyes González-Centeno, Kleopatra Chira, Michaël Jourdes and Pierre-Louis Teissedre
Part of the book: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
By Nilay Seyidoglu, Sevda Inan and Cenk Aydin
Part of the book: Superfood and Functional Food
By Edis Koru
Part of the book: Food Additive