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)
![[thumbnail of pr-677.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "pr-677.pdf")
PDF
pr-677.pdf - Submitted Version
Restricted to Repository staff only
Download (10MB)
| 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 |
Actions (login required)
- View Item