Biochemical characterization and antibacterial potential of lactic acid bacteria from Idli batter and their influences on properties of batter
By: D. Bernard, N. Jeyagowri and T. Madhujith
Open Access
|Dec 2021Language: English
Page range: 81 - 96
Published on: Dec 30, 2021
Published by: Faculty of Agriculture, University of Jaffna
In partnership with: Paradigm Publishing Services
Keywords:
© 2021 D. Bernard, N. Jeyagowri, T. Madhujith, published by Faculty of Agriculture, University of Jaffna
This work is licensed under the Creative Commons License.