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- [1] FERMENTED FOODS IN COMMON USE IN EGYPT .1. NUTRITIVE-VALUE OF KISHKJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (10) : 1153 - 1156MORCOS, SRHEGAZI, SMELDAMHOU.ST
- [2] NUTRITIVE VALUE AND WHOLESOMENESS OF FERMENTED FOODSABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1969, (SEP): : MI44 - &VANVEEN, AGSTEINKRA.KH
- [3] NUTRITIVE VALUE AND WHOLESOMENESS OF FERMENTED FOODSJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (04) : 576 - +VANVEEN, AGSTEINKRA.KH
- [4] NUTRITIVE QUALITY OF IDLI A FERMENTED FOOD OF INDIAJOURNAL OF FOOD SCIENCE, 1967, 32 (03) : 339 - +VANVEEN, AGHACKLER, LRSTEINKRAUS, KHMUKHERJEE, SK
- [5] STUDIES ON NUTRITIVE VALUE OF IDLI FORTIFIED WITH INDIAN MULTIPPURPOSE FOODJOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH, 1961, C 20 (09): : 269 - +JOSEPH, KRAO, MNSUBRAHMANYAM, VINDIRAMM.KSWAMINATHAN, M
- [6] EFFECT OF FERMENTATION ON NUTRITIVE VALUE OF IDLIJOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH, 1962, C 21 (07): : 191 - &ANANTHACHAR, TKDESIKACHAR, HSR
- [7] NUTRITIVE-VALUE OF SOY IDLIJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1983, 20 (01): : 1 - 4AKOLKAR, PNPAREKH, LJ
- [8] SORGHUM FERMENTED KISRA BREAD .1. NUTRITIVE-VALUE OF KISRAJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (09) : 859 - 863ELTINAY, AHABDELGADIR, AMELHIDAI, M
- [9] Preparation techniques and nutritive value of fermented foods from the Khasi tribes of MeghalayaECOLOGY OF FOOD AND NUTRITION, 2006, 45 (01) : 27 - 38Agrahar-Murugkar, DSubbulakshmi, G
- [10] NUTRITIVE VALUE OF FOODSINDIAN JOURNAL OF MEDICAL RESEARCH, 1969, 57 (8S) : 1 - +RAMASAST.BVMOHAN, VS