Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
QUINN, M. R.
BEUCHAT, L. R.
MILLER, J.
YOUNG, C. T.
and
WORTHINGTON, R. E.
1975.
FUNGAL FERMENTATION OF PEANUT FLOUR: EFFECTS ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE.
Journal of Food Science,
Vol. 40,
Issue. 3,
p.
470.
1978.
Food Processing and Nutrition.
p.
185.
ZAMORA, AGNES F.
and
FIELDS, MARION L.
1979.
NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM).
Journal of Food Science,
Vol. 44,
Issue. 1,
p.
234.
Hesseltine, C. W.
1979.
Some important fermented foods of Mid‐Asia, the Middle East, and Africa.
Journal of the American Oil Chemists' Society,
Vol. 56,
Issue. 3Part2,
p.
367.
ZAMORA, AGNES F.
and
FIELDS, MARION L.
1979.
SENSORY EVALUATION AND NUTRITIVE VALUE OF SOUPS AND CHIPS MADE FROM FERMENTED AND NONFERMENTED BEANS.
Journal of Food Science,
Vol. 44,
Issue. 3,
p.
930.
ESKELAND, BJODNE
and
NORDAL, JOHN
1980.
NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY.
Journal of Food Science,
Vol. 45,
Issue. 5,
p.
1153.
REDDY, N. R.
and
SALUNKHE, D. K.
1980.
EFFECTS OF FERMENTATION ON PHYTATE PHOSPHORUS AND MINERAL CONTENT IN BLACK GRAM, RICE, AND BLACK GRAM AND RICE BLENDS.
Journal of Food Science,
Vol. 45,
Issue. 6,
p.
1708.
Aliya, Sultana
and
Geervani, Pasala
1981.
An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets.
Journal of the Science of Food and Agriculture,
Vol. 32,
Issue. 8,
p.
837.
Reddy, N. R.
Salunkhe, D. K.
Sathe, S. K.
and
Kon, Samuel
1982.
Biochemistry of black gram(phaseolus mungoL.): A review.
C R C Critical Reviews in Food Science and Nutrition,
Vol. 16,
Issue. 1,
p.
49.
REDDY, N. R.
SATHE, S. K.
PIERSON, M. D.
and
SALUNKHE, D. K.
1982.
IDLI, AN INDIAN FERMENTED FOOD: A REVIEW.
Journal of Food Quality,
Vol. 5,
Issue. 2,
p.
89.
Steinkraus, Keith H.
1983.
Fermented foods, feeds and beverages.
Biotechnology Advances,
Vol. 1,
Issue. 1,
p.
31.
Reddy, N. R.
Pierson, M.D.
Sathe, Shridhar K.
Salunkhe, D.K.
and
Beuchat, Larry R.
1983.
Legume‐based fermented foods: Their preparation and nutritional quality.
C R C Critical Reviews in Food Science and Nutrition,
Vol. 17,
Issue. 4,
p.
335.
Steinkraus, Keith H.
1983.
Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.
Antonie van Leeuwenhoek,
Vol. 49,
Issue. 3,
p.
337.
Finney, P. L.
1983.
Mobilization of Reserves in Germination.
p.
229.
Geervani, P.
1985.
Amino Acid Composition and Biological Value of Cereal Proteins.
p.
495.
Soni, S.K.
Sandhu, D.K.
and
Vilkhu, K.S.
1985.
Studies on dosa—an indigenous Indian fermented food: some biochemical changes accompanying fermentation.
Food Microbiology,
Vol. 2,
Issue. 3,
p.
175.
Singh, U.
1985.
Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needs.
Qualitas Plantarum Plant Foods for Human Nutrition,
Vol. 35,
Issue. 4,
p.
339.
Soni, S.K.
Sandhu, D.K.
Vilkhu, K.S.
and
Kamra, N.
1986.
Microbiological studies on Dosa fermentation.
Food Microbiology,
Vol. 3,
Issue. 1,
p.
45.
Mahajan, Sunita
and
Chauhan, Bhag Mal
1987.
Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation.
Journal of the Science of Food and Agriculture,
Vol. 41,
Issue. 4,
p.
381.
DHANKHER, NEERJA
and
CHAUHAN, B. M.
1987.
Technical note: Preparation, acceptability and B vitamin content of rabadi—a fermented pearl millet food.
International Journal of Food Science & Technology,
Vol. 22,
Issue. 2,
p.
173.