| review article | Q7318358 |
| scholarly article | Q13442814 |
| P356 | DOI | 10.1080/10408398909527507 |
| P698 | PubMed publication ID | 2692608 |
| P2093 | author name string | Kadam SS | |
| Chavan JK | |||
| P2860 | cites work | A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION. | Q34259304 |
| Sorghum fermented kisra bread. I—nutritive value of kisra | Q38587590 | ||
| Legume-based fermented foods: their preparation and nutritional quality | Q40250681 | ||
| Physicochemical properties of peanut flour as affected by proteolysis | Q40326932 | ||
| The influence of breed on the carcass and eating quality of pork | Q41747704 | ||
| Some important fermented foods of Mid-Asia, the Middle East, and Africa | Q53973819 | ||
| PHYTASE OF MOLDS USED IN ORIENTAL FOOD FERMENTATION | Q56531913 | ||
| IDLI, AN INDIAN FERMENTED FOOD: A REVIEW | Q56679698 | ||
| Nutritive Quality of Idli, a Fermented Food of India | Q57308745 | ||
| Fermentation studies on maize during the preparation of a traditional african starch-cake food | Q57381963 | ||
| P433 | issue | 5 | |
| P304 | page(s) | 349-400 | |
| P577 | publication date | 1989-01-01 | |
| P1433 | published in | Critical Reviews in Food Science and Nutrition | Q15716669 |
| P1476 | title | Nutritional improvement of cereals by fermentation | |
| P478 | volume | 28 |
| Q38771173 | A Novel Millet-Based Probiotic Fermented Food for the Developing World |
| Q38269404 | A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects |
| Q99548941 | An Assessment of Three Carbohydrate Metrics of Nutritional Quality for Packaged Foods and Beverages in Australia and Southeast Asia |
| Q34969515 | Application of cereals and cereal components in functional foods: a review |
| Q34660461 | Appropriate starter culture technologies for small-scale fermentation in developing countries |
| Q38167747 | Cereal based functional food of Indian subcontinent: a review |
| Q58816590 | Complementary feeding: a global perspective |
| Q43931983 | Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso. |
| Q42935920 | Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology |
| Q74303395 | Dietary strategies to improve the iron and zinc nutriture of young women following a vegetarian diet |
| Q91750499 | Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli |
| Q42857723 | Effect of ingredients on sensory profile of idli |
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| Q62488322 | Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes |
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| Q50715552 | Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. |
| Q43970513 | Iron-deficiency anemia in young working women can be reduced by increasing the consumption of cereal-based fermented foods or gooseberry juice at the workplace |
| Q38883542 | Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage |
| Q47693528 | Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour |
| Q72598286 | Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II |
| Q39324020 | Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia). |
| Q56062768 | Multiproxy approach to the study of Medieval food habits in Tuscany (central Italy) |
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| Q50567984 | Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). |
| Q37633359 | Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours |
| Q41790803 | Preparation of idli batter, its properties and nutritional improvement during fermentation |
| Q42441678 | Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia |
| Q74626431 | Rapid and sensitive liquid chromatographic method using a conductivity detector for the determination of phytic acid in food |
| Q40113870 | Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries? |
| Q33941105 | Significance of coarse cereals in health and nutrition: a review |
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| Q32016665 | The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures |
| Q79364034 | The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations |
| Q38062589 | Traditional Indian fermented foods: a rich source of lactic acid bacteria |
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