Výsledky vyhledávání - "Pranjyoti Sarma"

Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India

Autor: Sarifuddin Ahmed, Umesh C. Goswami, Bipul Kumar Kakati, Pranjyoti Sarma

Publikováno v: Journal of Applied and Natural Science. 10:316-322

Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectivel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::226b32f11c641fa81cf16f348cf3291b
https://doi.org/10.31018/jans.v10i1.1624

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