MICROBIOLOGICAL PROFILE OF MURCHA STARTERS AND PHYSICO-CHEMICAL CHARACTERISTICS OF POKO , A RICE BASED TRADITIONAL FERMENTED FOOD PRODUCT OF NEPAL

✍ Scribed by Shrestha, H.; Nand, K.; Rati, E. R.

• Book ID: 126708391
• Publisher: Taylor and Francis Group
• Year: 2002
• Tongue: English
• Weight: 315 KB
• Volume: 16
• Category: Article
• ISSN: 0890-5436
• DOI: 10.1081/FBT-120004198