1. Production of antioxidants, aromas, colours, flavours and vitamins by yeasts;Abbas,2006
2. The effect of nitrogen level on the performance of malting barley varieties during germination;Agu;Journal of the Institute of Brewing,2001
3. Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods;Ariahu;International Journal of Food Science & Technology,2000
4. Vitamins in Foods: Analysis, Bioavailability, and Stability;Ball,2005
5. Scientific Principles of Malting and Brewing;Bamforth,2010