Some important fermented foods of Mid-Asia, the Middle East, and Africa
Author:
Affiliation:
1. Northern Regional Research Center, Federal Research, Science and Education Administration; U.S. Department of Agritulture; Peoria IL USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference34 articles.
1. Beverages from Sorghum and Millets;Novellie,1976
2. Some Asian Fermented Foods and Beverages, and Associated Fungi
3. Ramakrishnan , C.V. Fourth Annual Research Report on Study of Indian Fermented Foods 1 77 1977
4. Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and grams
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