Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: Microbiological and biochemical aspects

3 Biotech

Volumn 3, Issue 3, 2013, Pages 247-254

  Savitri, ^a   Bhalla, T C ^a  

^a HIMACHAL PRADESH UNIVERSITY   (India)

Author keywords

Bhatooru; Fermentation; Himachal Pradesh; Traditional fermented foods

Indexed keywords

AMYLASE; LEUCINE; LYSINE; METHIONINE; NICOTINIC ACID; PHENYLALANINE; PROTEIN; PROTEINASE; RIBOFLAVIN; STARCH; SUGAR; THIAMINE; THREONINE;

ACIDITY; ARTICLE; BACILLUS; BACTERIAL COUNT; BHATOORU; BIOCHEMISTRY; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MICROBIOLOGY; MOISTURE; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN HYDROLYSIS; SACCHAROMYCES CEREVISIAE;

EID: 85006495002     PISSN: 2190572X     EISSN: 21905738     Source Type: Journal    
DOI: 10.1007/s13205-012-0092-2     Document Type: Article

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