Defined microbial starter formulation for the production of Poko - A traditional fermented food product of Nepal

Food Biotechnology

Volumn 17, Issue 1, 2003, Pages 15-25

  Shrestha, H ^a,b   Rati, E R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b Central Food Research Laboratory   (Nepal)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; MICROBIOLOGY; QUALITY ASSURANCE; VITAMINS; YEAST;

MICROBIAL STARTER FORMULATION;

FOOD PRODUCTS;

PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. CHINENSIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0038242805     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1081/FBT-120019981     Document Type: Article

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