![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Items where Author is "Shrestha, H."
 | Up a level |
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 2.
Article
Shrestha, H. and Rati, E. R. (2003) Defined microbial starter formulation for the production of Poko - a traditional fermented food product of Nepal. Food Biotechnology, 17 (1). pp. 15-25.
Shrestha, H. and Nand, K. and Rati, E. R. (2002) Microbiological profile of murcha starters and physico-chemical characteristics of poko, a rice based traditional fermented food product of Nepal. Food Biotechnology, 16 (1). 1-15, 14 ref..