![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
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)
![[thumbnail of pr-222.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "pr-222.pdf") |
PDF
pr-222.pdf - Submitted Version Restricted to Repository staff only Download (5MB) |
| 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 |
Actions (login required)
 |
View Item |