Zobrazeno 1 - 4
of 4
pro vyhledávání: '"K. B. Munishamanna"'
Publikováno v:
AGRICULTURE UPDATE. 12:347-354
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbca9901bc6fdc577a581228aaa5d2fb
https://doi.org/10.15740/has/au/12.techsear(2)2017/347-354
https://doi.org/10.15740/has/au/12.techsear(2)2017/347-354
Development of nutrient enriched animal feed from tomato pomace waste under solid state fermentation
Publikováno v:
AGRICULTURE UPDATE. 12:2020-2030
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94c5456a01e9a97a3577a94e16098f77
https://doi.org/10.15740/has/au/12.techsear(7)2017/2020-2030
https://doi.org/10.15740/has/au/12.techsear(7)2017/2020-2030
Publikováno v:
Journal of Applied and Natural Science. 7:260-264
The fermentation of little millet (Panicum sumatrense) carried out by probiotic yeast (Saccharomyces boulardii) and lactic acid bacteria (Lactobacillus acidophilus). The germinated little millets grains were fermented for 5 days grains were dried and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f6f0f7fb1d175e952b26986c33c7fd1
https://doi.org/10.31018/jans.v7i1.599
https://doi.org/10.31018/jans.v7i1.599
Publikováno v:
International Journal of Food and Fermentation Technology. 7:111
This study was under taken to improve the nutritional contents of mango peel and seed meal (var. Totapuri) by solid state fermentation, using different yeasts viz., Saccharomyces boulardii, S. cereviceae (MTCC 170) and lactic acid bacteria viz., Lact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1bbbca853c5914cb1d1b07b36dc9f6d
https://doi.org/10.5958/2277-9396.2017.00011.3
https://doi.org/10.5958/2277-9396.2017.00011.3