Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas

Hor, P.K., Ray, Mousumi, Pal, S., Ghosh, Kuntal, Soren, Jyoti Prakash, Maiti, S., Bera, D., Singh, S., Dwivedi, S., Takó, Miklós: Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas.
FRONTIERS IN MICROBIOLOGY, 10. Azonosító: 730-Terjedelem: 13 p. ISSN 1664-302X (2019)

[img]
Preview
Text
Horetal_FrontiersinMicrobiology_2019.pdf - Published Version

Download (7MB) | Preview
Item Type: Article
Journal or Publication Title: FRONTIERS IN MICROBIOLOGY
Date: 2019
Volume: 10
Page Range: Azonosító: 730-Terjedelem: 13 p
ISSN: 1664-302X
Faculty: Faculty of Science and Informatics
Institution: Szegedi Tudományegyetem
SWORD language: angol
MTMT id: 30644251
DOI id: https://doi.org/10.3389/fmicb.2019.00730
Date Deposited: 2019. Apr. 26. 09:11
Last Modified: 2019. Jul. 03. 09:50
URI: http://publicatio.bibl.u-szeged.hu/id/eprint/15242
Web of Science® Times Cited: 1 View citing articles in Web of Science®

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year