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Some Functional Properties of khambir, an Ethnic Fermented ..:
Papan K. Hor
;
Mousumi Ray
;
Shilpee Pal
...
https://www.frontiersin.org/article/10.3389/fmicb.2019.00730/full. , 2019
Link:
https://doi.org/10.3389/fmicb.2019.00730
RT Journal T1 <Title>Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:7523f9324fc449679203804f0990448d&Exemplar=1&LAN=DE A1 Papan K. Hor A1 Mousumi Ray A1 Shilpee Pal A1 Kuntal Ghosh A1 Jyoti P. Soren A1 Smarajit Maiti A1 Debabrata Bera A1 Somnath Singh A1 Sanjay Dwivedi A1 Miklós Takó A1 Pradeep K. DasMohapatra A1 Keshab C. Mondal PB Frontiers Media S.A. YR 2019 K1 fermented khambir K1 antimicrobial K1 docking K1 antioxidant K1 antitoxicant activity K1 Microbiology K1 QR1-502 JF https://www.frontiersin.org/article/10.3389/fmicb.2019.00730/full LK http://dx.doi.org/https://doi.org/10.3389/fmicb.2019.00730 DO https://doi.org/10.3389/fmicb.2019.00730 SF ELIB - SuUB Bremen
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