Traditional Foods - Food Engineering Series
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10
(FIVE YEARS 10)

H-INDEX

1
(FIVE YEARS 1)

Published By Springer International Publishing

9783030246198, 9783030246204
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

GCC Traditional Foods: Preparation and Processing

2019 ◽  
pp. 37-49
Author(s):  
Nasser Al-Habsi ◽  
Mohammed Al-Khusaibi ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Traditional Foods

Indian Traditional Foods: Preparation, Processing and Nutrition

2019 ◽  
pp. 127-199 ◽  
Author(s):  
Laxmi Ananthanarayan ◽  
Kriti Kumari Dubey ◽  
Abhijeet B. Muley ◽  
Rekha S. Singhal
Keyword(s):  
Traditional Foods

Traditional Foods in Maghreb: Production and Research Progress

2019 ◽  
pp. 51-113
Author(s):  
Hicham Zaroual ◽  
Ferdaous Boughattas ◽  
Romdhane Karoui
Keyword(s):  
Research Progress ◽  
Traditional Foods

Traditional Foods: Overview

2019 ◽  
pp. 1-8
Author(s):  
Mohammed Al-Khusaibi ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Traditional Foods

Chinese Traditional Foods: Preparation and Processing

2019 ◽  
pp. 115-125
Author(s):  
Zhang Yu ◽  
Md Ramim Tanver Rahman ◽  
Zaixiang Lou
Keyword(s):  
Traditional Foods
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