Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G.)

International Journal of Food Sciences and Nutrition

Volumn 48, Issue 5, 1997, Pages 313-319

  Basappa, S C ^a   Somashekar, D ^a   Agrawal, Renu ^a   Suma, K ^a   Bharathi, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; CALCIUM; CYANOCOBALAMIN; IRON; NICOTINIC ACID; PANTOTHENIC ACID; PHOSPHORUS; PROTEIN; RIBOFLAVIN;

ARTICLE; BACTERIUM CULTURE; BEVERAGE; BIOSYNTHESIS; CEREAL; FERMENTATION; FOOD ANALYSIS; PROTEIN CONTENT;

ELEUCINE CORACANA;

EID: 0030767532     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489709028577     Document Type: Article

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