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For: Nedović VA, Manojlović V, Bugarski B, Willaert R. State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes. In: Aguilera JM, Simpson R, Welti-chanes J, Bermudez-aguirre D, Barbosa-canovas G, editors. Food Engineering Interfaces. New York: Springer; 2011. pp. 119-46. [DOI: 10.1007/978-1-4419-7475-4_6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
Number Cited by Other Article(s)
1
Encapsulation Systems in the Food Industry. FOOD ENGINEERING SERIES 2013. [DOI: 10.1007/978-1-4614-7906-2_13] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
2
An overview of encapsulation technologies for food applications. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.265] [Citation(s) in RCA: 476] [Impact Index Per Article: 36.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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