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Fermentation Biotechnology of Traditional Foods of the Indian Subcontinent

Rati Rao, E. and Vijayendra, S. V. N. and Varadaraj, M. C. (2007) Fermentation Biotechnology of Traditional Foods of the Indian Subcontinent. Marcel Dekker.

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Item Type: Book
Uncontrolled Keywords: fermented foods Indian subcontinent fermentation biotechnology
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2008 04:31
Last Modified: 27 Aug 2018 04:47
URI: http://ir.cftri.com/id/eprint/1671

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