The Importance of Traditional Fermented Foods-Reference-Cited by-同舟云学术

The Importance of Traditional Fermented Foods

Published:1980-06 Issue:6 Volume:30 Page:402-404
ISSN:0006-3568
Container-title:BioScience
language:
Short-container-title:BioScience

Author:

Hesseltine C. W.,Wang Hwa L.

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences

Link

http://academic.oup.com/bioscience/article-pdf/30/6/402/715006/30-6-402.pdf

Reference11 articles.

1. Some important fermented foods of Mid-Asia, the Middle East, and Africa

2. Hesseltine, C. W., and H. L. Wang. 1972.Fermented soybean food products. Pages389-419 in A. K. Smith and Sidney J.Circle, eds. Soybeans: Chemistry andTechnology. AVI Publishing Co., West-port, CT.HesseltineFermented soybean food products389Soybeans: Chemistry and Technology1972

3. Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh Kedelee

4. STUDIES ON TEMPEH? AN INDONESIAN FERMENTED SOYBEAN FOOD

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