African Fermented Food Products- New Trends
Springer International Publishing
Chapter title |
Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Production of Bakery Products
|
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Chapter number | 10 |
Book title |
African Fermented Food Products- New Trends
|
Published by |
Springer, Cham, January 2022
|
DOI | 10.1007/978-3-030-82902-5_10 |
Book ISBNs |
978-3-03-082901-8, 978-3-03-082902-5
|
Authors |
Patel, Mitesh, Surti, Malvi, Siddiqui, Arif Jamal, Alreshidi, Mousa, Ashraf, Syed Amir, Adnan, Mohd |
Country | Count | As % |
---|---|---|
Unknown | 4 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Unspecified | 1 | 25% |
Student > Ph. D. Student | 1 | 25% |
Professor > Associate Professor | 1 | 25% |
Unknown | 1 | 25% |
Readers by discipline | Count | As % |
---|---|---|
Unspecified | 1 | 25% |
Agricultural and Biological Sciences | 1 | 25% |
Engineering | 1 | 25% |
Unknown | 1 | 25% |