Literature DB >> 6646525

The future of fermented foods.

C W Hesseltine.   

Abstract

Mesh：

Year:  1983        PMID： 6646525     DOI： 10.1111/j.1753-4887.1983.tb07122.x

Source DB:  PubMed          Journal:  Nutr Rev        ISSN： 0029-6643            Impact factor:   7.110


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  4 in total

1.  Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility.

Authors:  M Gupta; N Khetarpaul; B M Chauhan
Journal:  Plant Foods Hum Nutr       Date:  1992-04       Impact factor: 3.921

2.  Fermentation of pearl millet flour with yeasts and lactobacilli: in vitro digestibility and utilisation of fermented flour for weaning mixtures.

Authors:  N Khetarpaul; B M Chauhan
Journal:  Plant Foods Hum Nutr       Date:  1990-07       Impact factor: 3.921

3.  Sequential fermentation of pearl millet by yeasts and lactobacilli--effect on the antinutrients and in vitro digestibility.

Authors:  N Khetarpaul; B M Chauhan
Journal:  Plant Foods Hum Nutr       Date:  1991-10       Impact factor: 3.921

Review 4.  Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments.

Authors:  Bikila Wedajo Lemi
Journal:  Int J Microbiol       Date:  2020-02-14
  4 in total

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