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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| 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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