Fermented Foods and Their Potential
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-3261-6_12
Reference82 articles.
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2. Steinkraus KH (2002) Fermentations in world food processing. Compr Rev Food Sci Food Saf 1(1):23–32
3. Rajagopalan G, Krishnan C (2008) α-Amylase production from catabolite derepressed Bacillus subtilis KCC103 utilizing sugarcane bagasse hydrolysate. Bioresour Technol 99(8):3044–3050
4. Yang SQ, Xiong H, Yang HY, Yan QJ, Jiang ZQ (2015) High-level production of β-1, 3-1, 4-glucanase by Rhizomucor miehei under solid-state fermentation and its potential application in the brewing industry. J Appl Microbiol 118(1):84–91
5. Dhillon GS, Kaur S, Brar SK, Verma M (2012) Potential of apple pomace as a solid substrate for fungal cellulase and hemicellulase bioproduction through solid-state fermentation. Ind Crop Prod 38:6–13
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