Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/6006| Title: | Analysis of Bacterial and Fungal Communities in Marcha and Thiat, Traditionally Prepared Amylolytic Starters of India |
| Authors: | Sha, Shankar Prasad Jani, Kunal Sharma, Avinash Anupma, Anu Pradhan, Pooja Shouche, Yogesh Tamang, Jyoti Prakash |
| Keywords: | Fermented Foods Amylolytic Starters Marcha |
| Issue Date: | Sep-2017 |
| Citation: | Scientific Reports 7, September 2017: 1-7 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/6006 |
| ISSN: | 2045-2322 (online) |
| Appears in Collections: | Prof Jyoti Prakash Tamang |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| SciRep-Marcha 2017.pdf | 1.25 MB | Adobe PDF | View/Open |
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