(Q34516168)

2 August 2017

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title

Nutritional improvement of cereals by fermentation (English)

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2 August 2017

Chavan JK

1

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2 August 2017

Kadam SS

series ordinal

2

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2 August 2017

publication date

1 January 1989

1 reference

Critical Reviews in Food Science and Nutrition

2 August 2017

published in

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2 August 2017

volume

28

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2 August 2017

issue

5

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2 August 2017

page(s)

349-400

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

2 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

The influence of breed on the carcass and eating quality of pork

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

Sorghum fermented kisra bread. I—nutritive value of kisra

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

IDLI, AN INDIAN FERMENTED FOOD: A REVIEW

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

PHYTASE OF MOLDS USED IN ORIENTAL FOOD FERMENTATION

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

Physicochemical properties of peanut flour as affected by proteolysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

Legume-based fermented foods: their preparation and nutritional quality

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

Nutritive Quality of Idli, a Fermented Food of India

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

Fermentation studies on maize during the preparation of a traditional african starch-cake food

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398909527507

10.1080/10408398909527507

21 January 2018

Identifiers

DOI

1 reference

2 August 2017

1 reference