1. Abd-El-Malek, Y. 1978. Traditional Egyptian dairy fermentations. p. 198?208. In W. R. Stanton and E. J. DaSilva (eds), GIAM V. Global Impacts of Applied Microbiology. State of the Art: GIAM and its Relevance to Developing Countries.?University of Malaya Press, Kuala Lumpur.
2. Agarwal, A. K. 1976. Pattern of various carbohydrates in soybean in various processings. M. Sc. project.?M. S. University of Baroda, Baroda, India.
3. Ahonkhai, S. I., Koleoso, O. A. and Akinrele, I. A. 1974. Chemical constituents of gari flavor. ?Proc. IV Intern. Congr. Food Sci. Technol. I: 162?168.
4. 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.
5. FIIR Research Report;I. A. Akinrele,1970