Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi?A Pearl Millet Fermented Food-Reference-Cited by-同舟云学术

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Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi?A Pearl Millet Fermented Food

Published:1987-03 Issue:2 Volume:52 Page:489-490
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DHANKHER NEERJA,CHAUHAN B.M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06648.x/fullpdf

Reference15 articles.

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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