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Chapter 17.26 References and further reading

Ali, A., Shehzad, A., Khan, M.R., Shabbir, M.A. & Amjid, M.R. (2012). Yeast, its types and role in fermentation during bread making process - a review. Pakistan Journal of Food Sciences, 22: 171-179. URL: https://pdfs.semanticscholar.org/5965/78c82c06e22d0af02f5da33bbee1d72f3a30.pdf.

Anbu, P., Gopinath, S.C.B. Chaulagain, B.P. & Lakshmipriya, T. (2017). Microbial enzymes and their applications in industries and medicine 2016. BioMed Research International, 2017: article 2195808. DOI: https://doi.org/10.1155/2017/2195808.

Bhat, M.K. (2000). Cellulases and related enzymes in biotechnology. Biotechnology Advances, 18: 355-383. DOI: https://doi.org/10.1016/S0734-9750(00)00041-0.

Bhattacharya, A.S., Bhattacharya, A. & Pletschke, B.I. (2015). Synergism of fungal and bacterial cellulases and hemicellulases: a novel perspective for enhanced bio-ethanol production. Biotechnology Letters, 37: 1117-1129. DOI: https://doi.org/10.1007/s10529-015-1779-3.

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Joshi, V.K. (ed.). (2016). Indigenous Fermented Foods of South Asia. Boca Raton, FL: CRC Press, an imprint of Taylor & Francis Group. 886 pages. ISBN: 9781439887905. VIEW on Amazon.

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Kumar, R., Singh, S. & Singh, O.V. (2008). Bioconversion of lignocellulosic biomass: biochemical and molecular perspectives. Journal of Industrial Microbiology and Biotechnology, 35: 377-391. DOI: https://doi.org/10.1007/s10295-008-0327-8.

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Luh, B.S. (1995). Industrial production of soy sauce. Journal of Industrial Microbiology and Biotechnology, 14: 467-471. DOI: https://doi.org/10.1007/BF01573959.

Luna-Solano, G., Salgado-Cervantes, M.A., Rodriguez-Jimenes, G.C. & Garcia-Alvarado, M.A. (2005). Optimization of brewer's yeast spray drying process. Journal of Food Engineering, 68: 9-18. DOI: https://doi.org/10.1016/j.jfoodeng.2004.05.019.

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McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57: 127-144. DOI: https://doi.org/10.1111/j.1471-0307.2004.00147.x.

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Updated September, 2018