Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04432-3.pdf
Reference74 articles.
1. Aka S et al (2014) Review on African traditional cereal beverages. Am J Res Commun 2:103–153
2. Aloys N, Angeline N (2009) Traditional fermented foods and beverages in Burundi. Food Res Int 42:588–594
3. Amadou I, Gbadamosi OS, Le G-W (2011) Millet-based traditional processed foods and beverages: a review. Cereal Foods World 56:1–7
4. Angelov A et al (2006) Development of a new oat-based probiotic drink. Int J Food Microbiol 112:75–80
5. Anukam KC, Reid G (2009) African traditional fermented foods and probiotics. J Med Food 12:1177–1184
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