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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

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