Author:
Sulieman Abdel Moneim Elhadi
Publisher
Springer International Publishing
Reference23 articles.
1. Ashraf SA, Elkhalifa AEO, Ahmad MF, Patel M, Adnan M, Sulieman AME (2022) Probiotic fermented foods and health promotion. In: Elhadi Sulieman AM, Adam MA (eds) African fermented food products- new trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_6
2. Chisti Y, Moo-Young M (1999) Fermentation technology, bioprocessing, scale-up, and manufacture. In: Moses V, Cape RE, Springham DG (eds) Biotechnology: the science and the business, 2nd edn. Harwood Academic Publishers, New York, pp 177–222
3. Chisti Y (1992) Assure bioreactor sterility. Chem Eng Prog 88(9):80–85
4. Chisti Y (1999) Fermentation (industrial): basic considerations. In: Robinson R, Batt C, Patel P (eds) Encyclopedia of food microbiology. Academic, London, pp 663–674
5. Elgorashi AGM, Sulieman AME (2022) Nutrient composition and bioactive components of non-alcoholic sorghum malt beverage. In: Sulieman AM, Adam MA (eds) African fermented food products – new trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_25