Role and importance of lactic acid bacteria in different Indian fermented foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Cell Biology,Plant Science,Genetics,Molecular Biology,Animal Science and Zoology,Biochemistry,Ecology, Evolution, Behavior and Systematics
Link
https://link.springer.com/content/pdf/10.1007/s11756-023-01512-5.pdf
Reference57 articles.
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2. Ali AH (2019) Current knowledge of buttermilk: composition, applications in the food industry, nutritional and beneficial health characteristics. Int J Dairy Technol 72(2):169–182. https://doi.org/10.1111/1471-0307.12572
3. Angelin J, Kavitha M (2020) Exopolysaccharides from probiotic bacteria and their health potential. Int J Biol Macromol 162:853–865. https://doi.org/10.1016/j.ijbiomac.2020.06.190
4. Arya A, Kumar S, Paul R, Suryavanshi A, Kain D, Sahoo RN (2023) Ethnopharmacological survey of indigenous medicinal plants of Palampur, Himachal Pradesh in north-western Himalaya, India. Adv Tradit 23:169–212. https://doi.org/10.1007/s13596-021-00607-1
5. Bhalla STC (2013) Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects. 3 Biotech 3(3):247–254. https://doi.org/10.1007/s13205-012-0092-2
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