Beuchat, L.R. (1987) Foodand Beverage Mycology, 2ndedn. New York: VanNostrand Reinhold.

Campbell-Platt, G. (1987) Fermented Foods of the World: A Dictionary and Guide.

London: Butterworths. Fukushima, D. (1979) Fermented vegetable (soybean) protein and related foods of

Japan and China. Journal of the American Oil Chemists' Society, 56, 357-362. Reddy, N.R., Pierson, M.D. & Salunkhe, D.K., eds (1986) Legume-based Fermented

Foods. Boca Raton: CRC Press. Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods, 2nd edn. New York: Marcel Dekker.

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