CHEMICAL AND BIOLOGICAL EVALUATION OF EFFECTS OF FERMENTATION ON NUTRITIVE VALUE OF FOODS PREPARED FROM RICE AND GRAMS

被引：46

作者：

RAJALAKSHMI, R

VANAJA, K

机构：

来源：

关键词：

D O I：

10.1079/BJN19670048

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：467 / +

页数：1

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