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Academic Press

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Accelerated fermentation of `idli' batter using soy residue okara

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Nutritive Value and Antioxidant Properties of Cereal Gruels Produced from Fermented Maize and Sorghum

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Food Biotechnology, Vol. 23, Iss. 1, 2009-01 ,pp. : 17-31

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Lack of Effect of Feeding Citrus By-Products in Reducing Salmonella in Experimentally Infected Weanling Pigs

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Lactic Acid Bacteria Isolated from Indigenous Fermented Bamboo Products of Arunachal Pradesh in India and Their Functionality

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Food Biotechnology, Vol. 23, Iss. 2, 2009-04 ,pp. : 133-147

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