Handbook of Fermented Functional Foods

By E. Farnworth. 2003

359 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/12663e3626e42cc75aff1baa8b3b9d1f60d0716d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Satish Kumar
2. V. Joshi

In Genetics

1. Satish Kumar
2. V. Joshi

In Nutrition and Dietetics

1. Satish Kumar
2. V. Joshi

Citations in the corpus

• Handbook of Plant-Based Fermented Food and Beverage Technology (2012, background): “The optimal range of salt concentration of sauerkraut is 0.7% to 3.0%, whereas it is 3.0% to 5.0% for kimchi (Lee 1997; Holzapfel et al. 2003).”
• Meat Analogues: Plant based alternatives to meat products- A review (2015, background): “However, no liquid water should be in contact with the beans (Farnsworth and Edward, 2008).”