Authors:
MOTARJEMI Y
NOUT MJR
ADAMS M
BOSMAN L
FUCHS R
HARCOURT D
HASTINGS JW
VONHOLY A
HOLZAPFEL WH
KOUTHON G
LEE CH
LIEBENBERG B
LORRI W
MAROVATSANGA L
MATJI J
MBUGUA SK
MENSAH P
MERICAN Z
MEYER I
OYEWOLE OB
QUEVEDO F
REILLY A
VANRIJSSEN FWJ
VANDESANDE T
SANNI MO
STEINKRAUS KH
SVANBERG U
TOMKINS A
WEBSTER J
WESTBY A
DEWET J
WILLKEN I
Citation: Y. Motarjemi et al., FOOD FERMENTATION - A SAFETY AND NUTRITIONAL ASSESSMENT, Bulletin of the World Health Organization, 74(6), 1996, pp. 553-559
Citation: W. Lorri et U. Svanberg, AN OVERVIEW OF THE USE OF FERMENTED FOODS FOR CHILD FEEDING IN TANZANIA, Ecology of food and nutrition, 34(1), 1995, pp. 65-81
Citation: U. Svanberg et al., LACTIC FERMENTATION OF NON-TANNIN AND HIGH-TANNIN CEREALS - EFFECTS ON IN-VITRO ESTIMATION OF IRON AVAILABILITY AND PHYTATE HYDROLYSIS, Journal of food science, 58(2), 1993, pp. 408-412