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Technical note: Preparation, acceptability and B vitamin content of rabadi —a fermented pearl millet food
Author(s) -
DHANKHER NEERJA,
CHAUHAN B. M.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00474.x
Subject(s) - agriculture , agricultural science , mathematics , library science , microbiology and biotechnology , computer science , geography , biology , archaeology