Publication:
Traditional fermented foods: Composition and nutritive value

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Issued Date

2016

Resource Type

Book Chapter

File Type

application/pdf

Other identifier(s)

2-s2.0-85051446527

Rights Holder(s)

Scopus

Bibliographic Citation

Indigenous Fermented Foods of South Asia. (2016), p.227-257

Suggested Citation

Senapathi A.K., Kumari A., Raj D., Prajapati J.P., Sandhu K.S., Angmo K., Taweechotipatr M., Monika, Chandel R., Pinto S.V., Savitri, Tanasupawat S., Sharma S., Thorat S.S., Bhalla T.C. Traditional fermented foods: Composition and nutritive value. Indigenous Fermented Foods of South Asia. (2016), p.227-257. Retrieved from: https://hdl.handle.net/20.500.14740/5741

Title

Traditional fermented foods: Composition and nutritive value

Author(s)

Senapathi A.K.
 Kumari A.
 Raj D.
 Prajapati J.P.
 Sandhu K.S.
 Angmo K.
 Taweechotipatr M.
 Monika
 Chandel R.
 Pinto S.V.
 Savitri
 Tanasupawat S.
 Sharma S.
 Thorat S.S.
 Bhalla T.C.

Abstract

[No abstract available]

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URI

https://hdl.handle.net/20.500.14740/5741

Collections

Scopus: Year 1983-2021

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