Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

Author:

Chelule P.K.,Mbongwa H.P.,Carries S.,Gqaleni N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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3. Fermented foods – a world perspective;Campbell-Platt;Food Research International,1994

4. Nutritional improvement of cereals by fermentation;Chaven;CRC Critical Reviews in Food Science and Technology,1989

5. Mycotoxins in food with particular reference to fumonisin B1: Their health impact on a Kranskop rural community, KwaZulu-Natal;Chelule,1998

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