Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi , a traditional rapeseed fermented food product of Assam, India-Reference-Cited by-同舟云学术

Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi , a traditional rapeseed fermented food product of Assam, India

Published:2017-09 Issue:3 Volume:4 Page:187-197
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Goswami Gunajit,Bora Sudipta Sankar,Parveen Assma,Chandra Boro Robin^ORCID,Barooah Madhumita

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference61 articles.

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5. Microorganisms and the nutritive value of traditional fermented fish products of Northeast India;Kakati;Global J Biosci Biotechnol,2013

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