Effects of Fermentation on the Nutritional Properties of Food
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Publisher
Springer Netherlands
Link
http://link.springer.com/content/pdf/10.1007/978-94-011-7030-7_16.pdf
Reference81 articles.
1. Akinrele, I. A. 1970. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric. 21, 619–625.
2. Aliya, S., and Geervani, P. 1981. An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets. J. Sci. Food Agric. 32, 837–842.
3. Aim, L. 1982A. Effect of fermentation on B vitamin content of milk in Sweden. J. Dairy Sci. 65, 353–359.
4. Alm, L. 1982B. Effect of fermentation on L(+) and D(-) lactic acid in milk. J. Dairy Sci. 65, 515–520.
5. Alm, L. 1982C. Effect of fermentation on proteins of Swedish fermented milk products. J. Dairy Sci. 65, 1696–1704.
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