Open AccessEVALUATION 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,
ijrbat
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