Probiotic Cereal‐based Food and Beverages, their Production and Health Benefits-Reference-Cited by-同舟云学术

Probiotic Cereal‐based Food and Beverages, their Production and Health Benefits

Published:2022-01-07 Issue: Volume: Page:186-212
ISSN:
Container-title:Probiotics, Prebiotics and Synbiotics
language:
Short-container-title:

Author:

Raungrusmee Sujitta,Kumar Simmi Ranjan,Anal Anil Kumar

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119702160.ch9

Reference52 articles.

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2. Microbiology of ‘obiolor’: a Nigerian fermented non‐alcoholic beverage;Achi O.K.;Journal of Applied Bacteriology,1990

3. Review on African traditional cereal beverages;Aka S.;American Journal of Research Communication,2014

4. Microbiological and nutritional quality of hawked kunun (a sorghum based non‐alcoholic beverage) widely consumed in Nigeria. Pakistan;Amusa N.A.;Journal of Nutrition,2009

5. Quality ingredients and safety concerns for traditional fermented foods and beverages from Asia: A review;Anal A.K.;Fermentation,2019

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