Lactic acid fermented foods and their benefits in Asia

By Lee C.-H.  

Food Control, Vol. 8, Iss. 5, 1997-10 ,pp. : 259-269

Elsevier

Access to resources Recommend Favorite

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

By Satish Kumar R.   Kanmani P.   Yuvaraj N.   Paari K. A.   Pattukumar V.   Arul V.  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 4, 2013-06 ,pp. : 415-428

Informa Healthcare

Access to resources Recommend Favorite

Handbook of Indigenous Fermented Foods

By Chan L.H.M.  

Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 464-464

Elsevier

Access to resources Recommend Favorite

Cereal-based fermented foods and beverages

By Blandino A.   Al-Aseeri M.E.   Pandiella S.S.   Cantero D.   Webb C.  

Food Research International, Vol. 36, Iss. 6, 2003-01 ,pp. : 527-543

Elsevier

Access to resources Recommend Favorite

Technological aspects of preparing affordable fermented complementary foods

By Nout M.J.R.   Ngoddy P.O.  

Food Control, Vol. 8, Iss. 5, 1997-10 ,pp. : 279-287

Elsevier

Access to resources Recommend Favorite