Juni 14, 2024 In Unkategorisiert
Impact of Lactic acid fermentation at the physico-chemical, practical, antioxidant, and In vitro protein digestibility of malted ragi (Eleusine coracana L.)
Sustainable Food Technol., 2024, Accepted Manuscript
DOI: 10.1039/D4FB00134F, Paper
DOI: 10.1039/D4FB00134F, Paper
Open Access
  This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.
Rahul Dev, Shriya Bhatt, Mahesh Gupta
Ragi is a widely recognised “Shree Anna” that should be included in diets to augment food diversity and security amid climate change challenges. The present study aimed to evaluate the…
The content of this RSS Feed (c) The Royal Society of Chemistry
Ragi is a widely recognised “Shree Anna” that should be included in diets to augment food diversity and security amid climate change challenges. The present study aimed to evaluate the…
The content of this RSS Feed (c) The Royal Society of Chemistry
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