Nutritional quality of lactic fermented bitter gourd and fenugreek leaves

International Journal of Food Sciences and Nutrition

Volumn 49, Issue 2, 1998, Pages 101-108

  Gupta, Uma ^a   Rudramma, ^a   Rati, E R ^b   Joseph, R ^b  

^a UNIVERSITY OF MYSORE   (India)

^b Research Institute   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; COLOCYNTH; CYANOCOBALAMIN; FAT; LACTIC ACID; PYRIDOXINE;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; NONHUMAN; NUTRITIONAL VALUE; PEDIOCOCCUS; SPICE; VEGETABLE;

EID: 6844266252     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489809089389     Document Type: Article

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