Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi—A Pearl Millet Fermented Food
- 28 February 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 489-490
- https://doi.org/10.1111/j.1365-2621.1987.tb06648.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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