1. AOAC (1980) Official methods of analysis, 13th edn, Association of Official Analytical Chemists, Washington DC
2. Bucker ER, Mitchell JH, Johnson MG (1979) Lactic fermentation of peanut milk. J Food Sci 44:1534–1538
3. Chakraborty P, Dutta S (1999) Kinetics of lactic acid production by Lactobacillus delbrueckii and L. bulgaicus and whey media. J Food Sci Technol 36:210–216
4. Cheng YJ, Thompson LD, Brittin HC (1990) Sogurt-a yoghurt like soyabean product — Development and properties. J Food Sci 55: 1178–1180
5. Desai PD, Sheth T (1997) Controlled fermentation of vegetables using mixed inoculum of lactic cultures. J Food Sci Technol 34:155–158