Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa
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Title
Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-04-18
DOI
10.1007/s13197-020-04432-3
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- Food fermentations: Microorganisms with technological beneficial use
- (2011) François Bourdichon et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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