Innovative formulation of fermented food (dhokla) and its characterization on storage property
Crossref DOI link: https://doi.org/10.1007/s11694-015-9259-y
Published Online: 2015-06-02
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ray, Sohini
Raychaudhuri, Utpal
Chakraborty, Runu
Text and Data Mining valid from 2015-06-02