Open AccessUtilization of Kodo Millet in Preparation of Fermented Food Products
Author(s) -
Sumedha Srivastava
Publication year - 2020
Publication title -
international journal for research in applied science and engineering technology
Language(s) - English
Resource type - Journals
ISSN - 2321-9653
DOI - 10.22214/ijraset.2020.32522
Subject(s) - food science , fermentation , fermentation in food processing , microbiology and biotechnology , mathematics , chemistry , biology , lactic acid , genetics , bacteria
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