Fermented foods of the Indian subcontinent-Reference-Cited by-同舟云学术

Fermented foods of the Indian subcontinent

Published:1998 Issue: Volume: Page:753-789
ISSN:
Container-title:Microbiology of Fermented Foods
language:
Short-container-title:

Author:

Sankaran R.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4613-0309-1_24.pdf

Reference153 articles.

1. Achaya, K.T. (1974) Indian Dairy Products, Asia Publishing House, Delhi, Lucknow.

2. Achaya, K.T. (1994) Indian Food – A Historical Companion, Oxford University Press, Bombay, Calcutta, Madras.

3. Ahmed, J., Mahendrakar, N.S., Dani, N.P. & Ramesh, B.S. (1993) Optimisation of the fermentation process for ensiling the tropical fresh water fish viscera. Poster session, Abstracts, 3rd International Food Convention, CFTRI, Mysore (India) 7–12 September 1993.

4. Akolkar, P.N. & Parekh, L.J. (1983) Nutritive value of soy idli. Journal of Food Science and Technology, 20, 1–4.

5. Aliya, S. & Geervani, P. (1981) An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets. Journal of the Science of Food and Agriculture, 32, 837–42.

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evolution of Probiotic Usage in the Global Food Industry: A Comprehensive Review;Current Nutrition & Food Science;2023-11

2. Formulation and Optimization of Multigrain Fermented Noodles: A Healthy and Palatable Convenience Food Option;Journal of Food Processing and Preservation;2023-09-22

3. An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition;Nutrition and Health;2022-03-21

4. Ethnic Fermented Foods and Beverages of Karnataka;Ethnic Fermented Foods and Beverages of India: Science History and Culture;2020

5. Fermented Foods and Their Production;Advances in Environmental Engineering and Green Technologies;2019