Isolation and characterization of novel S-equol-producing bacteria from brines of stinky tofu, a traditional fermented soy food in Taiwan

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International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 8, 2013-12 ,pp. : 936-943

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Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

By Gibbs B.F.   Zougman A.   Masse R.   Mulligan C.  

Food Research International, Vol. 37, Iss. 2, 2004-03 ,pp. : 123-131

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Traditional Indian fermented foods: a rich source of lactic acid bacteria

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Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

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Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): Effect of maize–legume combinations and traditional processing methods

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Food & Nutrition Bulletin, Vol. 28, Iss. 1, 2007-03 ,pp. : 23-34

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