Yeasts and Traditional Fermented Foods and Beverages-Reference-Cited by-同舟云学术

Yeasts and Traditional Fermented Foods and Beverages

Published:2017 Issue: Volume: Page:53-82
ISSN:
Container-title:Yeast Diversity in Human Welfare
language:
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Author:

Bhalla Tek Chand,Savitri

Publisher

Springer Singapore

Link

http://link.springer.com/content/pdf/10.1007/978-981-10-2621-8_3

Reference153 articles.

1. Abdelgadir, W.S., Nennis, D.S., Hamad, S.H.P. and Jakobsen, M. 2008. Int. J. Food Microbiol. 127: 215–219.

2. Adams, M.R. and Moss, M.O. 1996. In: Food Microbiology (eds. M.R. Adams and M.O. Moss) 1st edition, New Age International Publishers, New Delhi, pp. 252–302.

3. Aidoo, K.E., Nout, M.J.R. and Sarkar, P.K. 2006. FEMS Yeast Res. 6: 30–39.

4. Angmo, K. and Bhalla, T.C. 2014. Indian J. Tradit. Knowl. 13: 347–351.

5. Anken, R.H. and Kappel, T. 1992. Eur. Arch. Biol. 103: 219–222.

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