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Effect of fermentation on nutritional parameters of fermented millet beverage by lactic acid bacterial isolates
Shanila, A. (2025) Effect of fermentation on nutritional parameters of fermented millet beverage by lactic acid bacterial isolates. [Student Project Report] (Submitted)
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SHANILA THESIS FINAL (N).pdf - Submitted Version Restricted to Repository staff only Download (5MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Proso millet, lactic acid bacteria, antinutritional factors, phytic acid, phytase, fermented beverage |
| Subjects: | 600 Technology > 07 Beverage Technology 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) |
| Divisions: | Fermentation Technology and Bioengineering |
| Depositing User: | Somashekar K S |
| Date Deposited: | 15 Sep 2025 11:10 |
| Last Modified: | 15 Sep 2025 11:10 |
| URI: | http://ir.cftri.res.in/id/eprint/19794 |
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