… an effective way to reduce or elimi- nate these oligosaccarides, and over the long … how the processes for producing soy sauce, miso, tempeh and other fermented products were … improvements in flavour and nutritional value do go together in any properly conducted …
CITATION STYLE
Wood, B. J. B. (1998). Protein-rich foods based on fermented vegetables. In Microbiology of Fermented Foods (pp. 484–504). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_15
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