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Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/13498
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dc.contributor.authorSenapathi A.K.
dc.contributor.authorKumari A.
dc.contributor.authorRaj D.
dc.contributor.authorPrajapati J.P.
dc.contributor.authorSandhu K.S.
dc.contributor.authorAngmo K.
dc.contributor.authorTaweechotipatr M.
dc.contributor.authorMonika
dc.contributor.authorChandel R.
dc.contributor.authorPinto S.V.
dc.contributor.authorSavitri
dc.contributor.authorTanasupawat S.
dc.contributor.authorSharma S.
dc.contributor.authorThorat S.S.
dc.contributor.authorBhalla T.C.
dc.date.accessioned2021-04-05T03:24:18Z-
dc.date.available2021-04-05T03:24:18Z-
dc.date.issued2016
dc.identifier.other2-s2.0-85051446527
dc.identifier.urihttps://ir.swu.ac.th/jspui/handle/123456789/13498-
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85051446527&partnerID=40&md5=96b70c0b56632eceb514806483be9152
dc.description.abstract[No abstract available]
dc.titleTraditional fermented foods: Composition and nutritive value
dc.typeBook Chapter
dc.rights.holderScopus
dc.identifier.bibliograpycitationIndigenous Fermented Foods of South Asia. (2016), p.227-257
Appears in Collections:Scopus 1983-2021

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