Fermentation biotechnology of traditional foods of the Indian subcontinent

Rati Rao, E. and Vijayendra, S. V. N. and Varadaraj, M. C. (2005) Fermentation biotechnology of traditional foods of the Indian subcontinent. In: Food Biotechnology, Second Edition. CRC Press, pp. 1759-1794. ISBN 978-142002797-6

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Item Type:	Book Section
Uncontrolled Keywords:	traditional foods, milk based foods, fermented foods
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 34 Food Biotechnology
Divisions:	Food Microbiology
Depositing User:	Somashekar K S
Date Deposited:	23 Sep 2025 09:12
Last Modified:	23 Sep 2025 09:12
URI:	http://ir.cftri.res.in/id/eprint/19821

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