Open AccessEffects of Cooking Methods and in-vitro Digestion on the Digestibility and Antioxidant Properties of Ngari (a fermented fish product of India)
Publication year - 2020
Publication title -
indian journal of traditional knowledge
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.191
H-Index - 33
eISSN - 0975-1068
pISSN - 0972-5938
DOI - 10.56042/ijtk.v19i4.26833
Subject(s) - food science , digestion (alchemy) , chemistry , roasting , fermentation , antioxidant , biochemistry , chromatography