1. Aidoo KE, Hendry R, Wood BJB (1984) Mechanised fermentation systems for the production of experimental soy sauce koji. J Food Technol 19: 389–398
2. Aidoo KE, Smith JE, Wood BJB (1994) Industrial aspects of soy sauce fermentations using Aspergillus. In: Powell KA, Renwick A, Peberdy JF (eds) The genus Aspergillus: from taxonomy and genetics to industrial application. Plenum Press, New York. pp 155–169
3. Ariffin R, Apostolopoulos C, Graffham A, MacDougall D, Owens JD (1994) Assessment of hyphal binding in tempe. Lett Appl Microbiol 18: 32–34
4. Basuki T. Dahiya DS, Gacutan Q, Jackson H, Ko SD, Park KI, Steinkraus KH, Uyenco FR, Wong PW, Yoshizawa K (1996) Indigenous fermented foods in which ethanol is a major product. In: Steinkraus KH (ed) Handbook of indigenous fermented foods. Dekker, New York, pp 363–508
5. Batra LR (1986) Microbiology of some fermented cereals and grain legumes of India and vicinity. In: Hesseltine CW, Wang HL (eds) Indigenous fermented food of non-western origin. Mycologia memoir no 11. Cramer, Berlin, pp 85–104