Asian fermented cereal-based products

Author:

Adeboyejo Folasade O.,Olatunde Sogo J.,Rustria Ginalyn Anora,Azotea Ava Nicole B.,Ostonal Jeffrey M.,Reyes Ma. Janesa A.,Oyeyinka Samson Adeoye

Publisher

Elsevier

Reference142 articles.

1. Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients;Abdul Manan;Cogent Food & Agriculture,2017

2. Cereal-based fermented foods of Africa as functional foods;Achi,2019

3. Cereal-based fermented foods of Africa as functional foods;Achi;International Journal of Microbiology and Application,2015

4. Topical fermented foods;Adams;Trends in Food Science and Technology,1990

5. Occurrence and antimicrobial properties of lactic acid bacteria during the fermentation of cassava mash, maize and sorghum grains;Adebayo;Microbiology Research International,2013

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