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	1.	Nutritional quality of green beans (var. Tuf) fermented with starter culture. [electronic resource] by Mnkeni, A P Gierschner, K Maeda, E E Producer: 19960610 In: International journal of food sciences and nutrition vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beans. [electronic resource] by Mnkeni, A P Gierschner, K Maeda, E E Producer: 19991119 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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