Open access peer-reviewed Edited Volume

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

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21,353 Chapter Downloads

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Academic Editor

Rosa Lidia Solís-Oviedo
Rosa Lidia Solís-Oviedo

Autonomous University of Chihuahua,
Mexico

Co-editor

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

Autonomous University of Chihuahua,
Mexico

Published 20 February 2019

Doi 10.5772/intechopen.73404

ISBN 978-1-78985-496-1

Print ISBN 978-1-78985-495-4

eBook (PDF) ISBN 978-1-83962-049-2

Copyright year 2019

Number of pages 152

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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

1,621
5,257
65
2,820
22
5. African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

By Nurudeen Ayoade Olasupo and Princewill Chimezie Okorie

4,488
12
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

1,766
2
2,192
6
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

1,623
2

IMPACT OF THIS BOOK AND ITS CHAPTERS

21,353 Total Chapter Downloads

4,709 Total Chapter Views

124 Crossref Citations

269 Dimensions Citations

20 Altmetric Score

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