7Koca AF, Yazici F, Anil M. Utilization of soy yoghurt in tarhana production. European Food Research and Technology. 2002, 215 (4): 293-297.
8Omonigho SE, Ikenebomeh MJ. Microbiological quality assessment of garri with reference to thermonuclease activity[J]. Food Control. 2002, 13 ( 8 ) : 535 -541.
9Mugula JK, Nnko SAM, Narvhus JA et al. Microbiological and fermentation characteristics of togwa, a Tanzanian fea'mellted food[J]. International Journal of Food Microbiology, 2003, 80 (3): 187-199.
10Shrestha H, Nand K, Rati ER. Microbiological profile of murcha starters and physico-chemical characteristics ofpoko, a rice based traditional fermented food product of Nepal[J]. Food-Bioteclmology. 2002, 16 ( 1 ) : 1-15.
