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References

• Source: British Nutrition Foundation: Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors.

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Bread

• Source: Food, Fermentation, and Micro-organisms.

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Microbial Solute Transporters

• Authors : Cameron Alexander D.; Elbourne Liam D.H.; Hassan Karl A.

• Source: Encyclopedia of Microbiology.

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Cereal-Based Fermented Foods of Africa as Functional Foods

• Authors : Achi Ome; Asamudo Naomi

• Source: Reference Series in Phytochemistry: Bioactive Molecules in Food.

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Cobalamin, Microbiota and Epigenetics

• Authors : Jory Joan

• Source: Handbook of Nutrition, Diet, and Epigenetics.

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The science behind probiotics – and choosing one that works (Mar. 2020)

• Authors : Taylor Janice

• Source: The Conversation: An Independent Source of Analysis from Academic Researchers.

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Health-Promoting Fermented Foods

• Authors : Adewumi Gbenga Adedeji

• Source: Encyclopedia of Food Chemistry.

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Traditional African Bread: Physicochemical and Sensory Properties of Fermented Breads

• Authors : Bultosa Geremew

• Source: Encyclopedia of Food Chemistry.

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Meat Color: Factors Affecting Color Stability

• Authors : Bhat Zuhaib Fayaz; El-Din Ahmed Bekhit Alaa; Kong Lingming

• Source: Encyclopedia of Food Chemistry.

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Fermentation of Grains

• Authors : Al-Juhaimi Fahad Y.; El-Din Ahmed Bekhit Alaa; Mohamed Ahmed Isam A.

• Source: Encyclopedia of Food Chemistry.

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