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Journal of Food Science and Technology

Volumn 38, Issue 2, 2001, Pages 165-167

Microbiological and biochemical changes during fermentation of kanji

(3) Sura, Kamla a Garg, Shailja a Garg, Faquir Chand a

a CCS HARYANA AGRICULTURAL UNIVERSITY (India)

Author keywords

Carrots; Fermented beverage; Kanji

Indexed keywords

EID: 0035267518 PISSN: 00221155 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (13)

References (14)

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13
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14
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.