Changes in microbial profile during traditional idli batter fermentation: Isolation and identification of predominant lactic acid bacteria
Ramarao, K. T. (1997) Changes in microbial profile during traditional idli batter fermentation: Isolation and identification of predominant lactic acid bacteria. [Student Project Report] (Submitted)
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Item Type: | Student Project Report |
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Uncontrolled Keywords: | lactic acid bacteria, fermented foods, traditional idli batter, microbial profile |
Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
Divisions: | Food Microbiology |
Depositing User: | Somashekar K S |
Date Deposited: | 11 Dec 2024 06:07 |
Last Modified: | 11 Dec 2024 06:07 |
URI: | http://ir.cftri.res.in/id/eprint/18733 |
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