Indigenous Fermented Foods as a Potential Source of Probiotic Foods-Reference-Cited by-同舟云学术

Indigenous Fermented Foods as a Potential Source of Probiotic Foods

Published:2020-11-26 Issue: Volume: Page:45-61
ISSN:2512-1901
Container-title:Microorganisms for Sustainability
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Author:

Jain Saurabh,Chatterjee Arnab,Panwar Surbhi,Yadav Ashok Kumar,Majumdar Rita S.,Kumar Ashwani

Publisher

Springer Singapore

Link

http://link.springer.com/content/pdf/10.1007/978-981-15-6795-7_3

Reference76 articles.

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2. Anagnostopoulos DA, Tsaltas D (2019) Fermented Foods and Beverages. Innovations in traditional foods. https://doi.org/10.1016/B978-0-12-814887-7.00010–1

3. Anon (1995) Roads: a catalyst for development. Munic Eng 26(9):35–37

4. Axelsson LT (1993) Lactic acid bacteria: classification and physiology. In: Salminen S, Von Wright A (eds) Lactic acid bacteria. Springer, Dordrecht, p 164

5. Bhadoria PBS, Mahapatra SC (2011) Prospects, technological aspects and limitations of probiotics — a worldwide review. Eur J Food Res Rev 1:23–42

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