Indigenous Fermented Foods
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9783527620999.ch13j
Reference220 articles.
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4. Effect of soya flour on the lactic fermentation of milled corn;Akinrele I.A.;Appl. Microbiol.,1969
5. The manufacture of poi from taro in Hawaii: With special emphasis upon its fermentation;Allen O.N.;Hawaii Agric. Exp. Stn. Bull.,1933
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