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Shrestha, H. and Nand, K. and Rati, E. R. (2002) Microbiological profile of murcha starters and physico-chemical characteristics of poko, a rice based traditional fermented food product of Nepal. Food Biotechnology, 16 (1). 1-15, 14 ref..

Sarada, R. and Sila, Bhattacharya and Suvendu, Bhattacharya and Ravishankar, G. A. (2002) A response surface approach for the production of natural pigment astaxanthin from green alga Haematococcus pluvialis: Effect of sodium acetate, culture age, and sodium chloride. Food Biotechnology, 16 (2). pp. 107-120.