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Publications by Laila Sjøltov
A Lactic Acid-Fermented Oat Gruel Increases Non-Haem Iron Absorption From a Phytate-Rich Meal in Healthy Women of Childbearing Age
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Related publications
Isolation of Antimicrobial Producing Lactobacilli From Akamu (A Nigerian Fermented Cereal Gruel)
African Journal of Microbiology Research
Isolation and Identification of Lactic Acid and Non-Acid Lactic Bacteria From Dgu of Western Africa Traditional Fermented Millet-Based Food
African Journal of Microbiology Research
Iron Absorption From a Novel Iron-Enriched Fungal Fortificant in Young Women
Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Sinki: A Traditional Lactic Acid Fermented Radish Tap Root Product.
Journal of General and Applied Microbiology
Medicine
Applied Microbiology
Microbiology
Biotechnology
Screening of Lactic Acid Bacteria From Spontaneously Fermented Products of Romania
Romanian Biotechnological Letters
Potential of Lactic Acid Fermentation in Reducing Aflatoxin B1 in Tanzania Maize-Based Gruel
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
