Swetha, M. (2025) Quantification and optimization of gaba production from lactic acid bacterial isolates of traditional fermented food. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Gamma-aminobutyric acid, Millet-based substrates, Amino acids, traditional fermented food, lactic acid |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 14 May 2025 06:54 |
| Last Modified: | 14 May 2025 06:54 |
| URI: | http://ir.cftri.res.in/id/eprint/19390 |
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