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

Bhalla, T C

Bhalla, T C.

Afiliação

Savitri; Department of Biotechnology, Himachal Pradesh University, Summerhill, Shimla, 171005, Himachal Pradesh, India.
Bhalla TC; Department of Biotechnology, Himachal Pradesh University, Summerhill, Shimla, 171005, Himachal Pradesh, India. bhallatc@rediffmail.com.

3 Biotech ; 3(3): 247-254, 2013 Jun.

Article em En | MEDLINE | ID: mdl-28324375

Palavras-chave

Bhatooru; Fermentation; Himachal Pradesh; Traditional fermented foods

Texto completo

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3646106
https://dx.doi.org/10.1007/s13205-012-0092-2

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2013 Tipo de documento: Article

Texto completo

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3646106
https://dx.doi.org/10.1007/s13205-012-0092-2

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2013 Tipo de documento: Article