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

Author:

Raungrusmee Sujitta,Kumar Simmi Ranjan,Anal Anil Kumar

Publisher

Wiley

Reference52 articles.

1. The effects of technological modifications on the fermentation of borde, an Ethiopian traditional fermented cereal beverage;Abegaz K.;Journal of Food Technology in Africa,2004

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

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Food Microbiology: Application of Microorganisms in Food Industry;Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title];2023-02-14

2. Nutritional composition and functional properties of a fermented product (KOOZH): A review;Journal of Food Processing and Preservation;2022-08-16

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