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Health-related issues and indigenous fermented products

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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.date.issuedBE2559
dc.description.abstract[No abstract available]
dc.format.mimetypeapplication/pdf
dc.identifier.citationIndigenous Fermented Foods of South Asia. (2016), p.309-352
dc.identifier.other2-s2.0-85051447387
dc.identifier.urihttps://hdl.handle.net/20.500.14740/5747
dc.rights.holderScopus
dc.titleHealth-related issues and indigenous fermented products
dc.typeBook Chapter
dspace.entity.typePublication
swu.datasource.scopushttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85051447387&partnerID=40&md5=3dfa6fb95f55c85bbecb5a5ed5d98ae4

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