Functional Foods. Группа авторов

of minor cereal and pseudocereal products. Br. J. Nutr., 94, 850–858, 2005.

      274. Marshall, E. & Mejia, D., Traditional fermented food and beverages for improved livelihoods, p. 79, Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations, Rome, Italy, 2012.

      275. Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C. & Heperkan, D., A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int. J. Food Microbiol., 167, 44–56, 2013.

      276. Solange, A., Georgette, K., Gilbert, F., Marcellin, D. K. & Bassirou, B., Review on African traditional cereal beverages. Am. J. Res. Commun., 2, 153, 2014.

      277. Joshi, V. K., Indigenous fermented foods of South Asia, p. 886, CRC Press, Boca Raton, FL, USA, 2016.

      278. Hui, Y. H., Plant-based fermented food and beverage technology, p. 790, CRC Press, Inc, Boca Raton, Florida, 2012.

      1 *Corresponding author: [email protected]