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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