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pro vyhledávání: '"Deshmukh, Shrinivas"'
Autor:
K., Pavitra1 (AUTHOR), Deshmukh, Shrinivas R.1 (AUTHOR), LeBlanc, Jean Guy2,3 (AUTHOR), Arya, Shalini S.1 (AUTHOR) shalu.ghodke@gmail.com
Publikováno v:
Annals: Food Science & Technology. 2015, Vol. 16 Issue 2, p445-453. 9p. 1 Diagram, 1 Chart, 7 Graphs.
Autor:
Pavitra, Krishna Kumar, Deshmukh, Shrinivas R., Sonawane, Sachin K., Leblanc, Jean Guy Joseph, Arya, Shalini S.
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7554783e691ab43a40938683cee9fd3
http://afst.valahia.ro/images/documente/2015/issue2/full/section3/s03_w01_full.pdf
http://afst.valahia.ro/images/documente/2015/issue2/full/section3/s03_w01_full.pdf
Publikováno v:
Biotechnology & Biochemical Engineering; 2016, p11-20, 10p