Optimization of traditional processing of Selroti, a popular cerealbased fermented food

Journal of Scientific and Industrial Research

Volumn 72, Issue 1, 2013, Pages 43-47

  Tamang, Jyoti Prakash ^a   Yonzan, Hannah ^a  

^a SIKKIM UNIVERSITY   (India)

Author keywords

Cereal fermentation; LAB; Optimization; Selroti; Starter culture

Indexed keywords

ACIDITY; BACTERIUM; CEREAL; FERMENTATION; FOOD PROCESSING; OPTIMIZATION; PH; YEAST;

HIMALAYAS;

BACTERIA (MICROORGANISMS); LEUCONOSTOC MESENTEROIDES; SACCHAROMYCES CEREVISIAE;

EID: 84871950367     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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