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Fermentation based strategy for the development of probiotic cucumbers.

Anwesha, Purty (2018) Fermentation based strategy for the development of probiotic cucumbers. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: freeze dried starter culture, probiotic cucumbers, sensory analysis
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 May 2019 09:20
Last Modified: 22 May 2019 09:20
URI: http://ir.cftri.com/id/eprint/13973

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