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Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G)
Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G)
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Nutritional composition of fermented ragi (chhang) by phab and defined starter cultures as compared to unfermented ragi (Eleucine coracana G)

Basappa, S ; Somashekar, D ; Agrawal, Renu ; Suma, K ; Bharathi, K

International Journal of Food Sciences and Nutrition, Sep 1997, Vol.48(5), pp.313-319 [Peer Reviewed Journal]

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by this author/creator:

  1. Agrawal, R
  2. Basappa, S
  3. Basappa, S. C.
  4. Somashekar, D
  5. Basappa, SC

on this subject:

  1. Fermentation
  2. Nutrition
  3. Beverages
  4. Food Science
  5. Research Article

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