Ethnic Fermented Foods and Beverages of Telangana and Andhra Pradesh
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Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-15-1486-9_20
Reference95 articles.
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2. Agrawal R, Rati ER, Vijayendra SVN, Varadaraj MC, Prasad MS, Nand K (2000) Flavour profile of idli batter prepared from defined microbial starter cultures. World J Microbiol Biotechnol 16:687–690. https://doi.org/10.1023/A:1008939807778
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4. Aliya S, Geervani P (1981) An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets. J Sci Food Agric 32:837–842. https://doi.org/10.1002/jsfa.2740320814
5. Alm L (1982) Effect of fermentation on B-vitamin content of Milk in Sweden. J Dairy Sci 65:353–359. https://doi.org/10.3168/jds.S0022-0302(82)82199-1
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