Cereal-based fermented foods and beverages

This publication has 58 references indexed in Scilit:

• Microflora identification of the Bulgarian cereal-based fermented beverage boza
  Process Biochemistry, 2000
• Effect of fermentation processes on proanthocyanidins in sorghum during preparation of Mahewu, a non-alcoholic beverage
  Process Biochemistry, 1999
• Fermentation — the key to food safety assurance in Africa?
  Food Control, 1997
• Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop
  Food Control, 1997
• Acceptability of injera with stewed chicken
  Food Quality and Preference, 1997
• Effect of Xanthan on textural properties of idli (traditional south Indian food)
  Food Hydrocolloids, 1995
• Continuous production of soy sauce by a bioreactor system
  Process Biochemistry, 1991
• A modified process for soy sauce fermentation by immobilized yeasts.
  Agricultural and Biological Chemistry, 1991
• Rapid Ethanol Fermentation for Soy Sauce Production by Immobilized Yeast Cells.
  Agricultural and Biological Chemistry, 1991
• Fermented foods, feeds and beverages
  Biotechnology Advances, 1983