Article · Journal · 2008

Functional properties of selected starter cultures for sour maize bread

Food Microbiology

Citations: 91from other works
Field-weighted impact: 2.391.00 is the world average for its field and year
Among its field: 88th percentileby citations, against works of its field and year
Authors: 2from 2 institutions

Authors

2 authors across 2 institutions in 1 country