Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the Himalayas

Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6593

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DC Field	Value	Language
dc.contributor.author	Yonzan, Hannah	-
dc.contributor.author	Tamang, Jyoti Prakash	-
dc.date.accessioned	2020-06-10T05:36:58Z	-
dc.date.available	2020-06-10T05:36:58Z	-
dc.date.issued	2010	-
dc.identifier.citation	Food Biotechnology 24(3), 2010: 227-247	en_US
dc.identifier.uri	http://dspace.cus.ac.in/jspui/handle/1/6593	-
dc.title	Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the Himalayas	en_US
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