Ethnic fermented foods
Author:
Affiliation:
1. Department of the Science of Agriculture, Food and Environment; University of Foggia; Italy
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118933794.ch19/fullpdf
Reference33 articles.
1. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics;Altay;International Journal of Food Microbiology,2013
2. Cereal based fermented foods and beverages;Blandino;Food Research International,2003
3. Molecular and phenotypic characterization of Pichia fermentants strains found among boza yeasts;Caputo;Food Research International,2012
4. History and consumption trends
5. Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties;Coda;International Journal of Food Microbiology,2012
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1. Health benefits and risks of fermented foods—the PIMENTO initiative;Frontiers in Nutrition;2024-09-03
2. Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components;Food Research International;2024-09
3. Occurrence of mycotoxins in fermented tropical foods;Indigenous Fermented Foods for the Tropics;2023
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