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Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/13500
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dc.contributor.authorSourabh A.
dc.contributor.authorRai A.K.
dc.contributor.authorChauhan A.
dc.contributor.authorJeyaram K.
dc.contributor.authorTaweechotipatr M.
dc.contributor.authorPanesar P.S.
dc.contributor.authorSharma R.
dc.contributor.authorPanesar R.
dc.contributor.authorKanwar S.S.
dc.contributor.authorWalia S.
dc.contributor.authorTanasupawat S.
dc.contributor.authorSood S.
dc.contributor.authorJoshi V.K.
dc.contributor.authorBali V.
dc.contributor.authorChauhan V.
dc.contributor.authorKumar V.
dc.date.accessioned2021-04-05T03:24:19Z-
dc.date.available2021-04-05T03:24:19Z-
dc.date.issued2016
dc.identifier.other2-s2.0-85051447387
dc.identifier.urihttps://ir.swu.ac.th/jspui/handle/123456789/13500-
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85051447387&partnerID=40&md5=3dfa6fb95f55c85bbecb5a5ed5d98ae4
dc.description.abstract[No abstract available]
dc.titleHealth-related issues and indigenous fermented products
dc.typeBook Chapter
dc.rights.holderScopus
dc.identifier.bibliograpycitationIndigenous Fermented Foods of South Asia. (2016), p.309-352
Appears in Collections:Scopus 1983-2021

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