EVALUATION OF NUTRITIVE VALUE OF LABORATORY SCALE FERMENTED PEANUT PRESS CAKE BY N. INTERMEDIA MTCC 1230 and R. OLIGOSPORUS MTCC 556. | Zendy

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EVALUATION OF NUTRITIVE VALUE OF LABORATORY SCALE FERMENTED PEANUT PRESS CAKE BY N. INTERMEDIA MTCC 1230 and R. OLIGOSPORUS MTCC 556.

Author(s) -

Kumbhare P H Kumbhare P H

Publication year - 2017

Publication title -

international journal of researches in biosciences and agriculture technology

Language(s) - English

DOI - 10.29369/ijrbat.2017.02.i.0004

Subject(s) - rhizopus oligosporus , fermentation , food science , value (mathematics) , microbiology and biotechnology , chemistry , mathematics , biology , statistics

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