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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
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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