Open AccessStudies on effect of value addition in whey potato fermented products
Author(s) -
Rohini Darade,
V. G. Atkare,
Seema Chaudhary
Publication year - 2016
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/7.1/101-104
Subject(s) - food science , fermentation , value (mathematics) , fermentation in food processing , chemistry , microbiology and biotechnology , biology , mathematics , lactic acid , bacteria , statistics , genetics