Open AccessA study on scenario of consumption of fermented foods and beverages in Barak valley region
Author(s) -
Ruli Daulagupu
Publication year - 2020
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/11.1/42-46
Subject(s) - food science , fermentation , consumption (sociology) , fermentation in food processing , chemistry , biology , art , lactic acid , bacteria , genetics , aesthetics