Bio-enrichment: production of vitamins in fermented foods

Author:

Steinkraus K. H.

Publisher

Springer US

Reference70 articles.

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3. Aucamp, M.C., Crieff, J.T., Novellie, L., Papendick, B., Schwartz, H.M. & Steer, A.G. (1961) Kaffircorn malting and brewing studies. VIII. Nutritive value of some kaffircorn products. Journal of the Science of Food and Agriculture, 12 449–56.

4. Bassir, O. (1968) Some Nigerian wines. West African Journal of Biology and Applied Chemistry, 10, 42–5.

5. Bender, A.E. (1973) Nutrition and Dietetic Foods, Chemical Publishing Co., New York.

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