Cereal Based Fermented Foods and Non-alcohol Beverages

Author:

Mishra Gayatri,Panda Brajesh Kumar

Publisher

Springer International Publishing

Reference83 articles.

1. Abd El-Ghani, S., Bahgaat, W. K., & Fouad, M. T. (2014). The microbiological quality and physicochemical attributes of Egyptian traditional Sa’eedi Kishk. Journal of Food and Nutrition Sciences, 4, 13–21.

2. Abou-Zeid, N. A. (2016). Review of Egyptian cereal-based fermented product (Kishk). International Journal of Agriculture Innovations and Research, 4(4), 600–609.

3. Adebo, O. A. (2020). African sorghum-based fermented foods: Past, current and future prospects. Nutrients, 12(4), 1111.

4. Adegoke, G. O., & Babalola, A. K. (1988). Characteristics of micro-organisms of importance in the fermentation of fufu and ogi—two Nigerian foods. Journal of Applied Bacteriology, 65(6), 449–453.

5. Adem, K. D., & Ambie, D. A. (2017). A review of injera baking technologies in Ethiopia: Challenges and gaps. Energy for Sustainable Development, 41, 69–80.

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