Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl milletrabadi— a traditional fermented food

✍ Scribed by V. Gupta; R. Nagar

• Book ID: 107689066
• Publisher: Springer-Verlag
• Year: 2010
• Tongue: English
• Weight: 623 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1155
• DOI: 10.1007/s13197-010-0018-0