Open AccessExploring the functionality of ethnic fermented sour beverages and their standardization with improved shelf stability for industrial use
Author(s) -
M. J. Anitha Sri,
S. Kanchana,
P. Geetha,
C. V. Vanniyarajan,
M. L. Mini,
J Ejilane
Publication year - 2022
Publication title -
journal of applied and natural science
Language(s) - English
Resource type - Journals
eISSN - 2231-5209
pISSN - 0974-9411
DOI - 10.31018/jans.v14isi.3556
Subject(s) - food science , fermentation , raw material , shelf life , phytic acid , fermentation in food processing , microbiology and biotechnology , chemistry , biology , lactic acid , organic chemistry , bacteria , genetics
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