Optimizing the conditions for the fermentation of malted finger millet seed coat using phytic acid degrading lactic acid bacteria

Anusha, N. (2009) Optimizing the conditions for the fermentation of malted finger millet seed coat using phytic acid degrading lactic acid bacteria. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	malted finger millet, lactic acid bacteria, phytic acid, nutritional significance
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Food Microbiology
Depositing User:	Somashekar K S
Date Deposited:	21 Jan 2025 04:37
Last Modified:	21 Jan 2025 04:37
URI:	http://ir.cftri.res.in/id/eprint/18870

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