Diversity of Fermented Foods
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/EBK1420094954-c2
Reference218 articles.
1. Degradation of dietary fibre from ‘Gari' by faecal bacteria and bacteria extracellular polysaccharidases
2. Lactic acid fermentation of cassava dough into agbelima
3. The Production of a NewTempeh-like Fermented Soybean Containing a High Level of γ-Aminobutyric Acid by Anaerobic Incubation withRhizopus
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