C. R. Singh
Department of Food Quality Assurance, College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand 388 110, Gujarat, India
- 1 Paper
- 2020
- IJABR
Correlated papers (1)
2020
- Co-AuthorAuthor 2 of 2IJABRVol. 10(1) · pp. 16-21
Effect of selected lactic acid bacteria and yeast starter culture combinations on quality of idli batter and idli
J. K. Momin*, C. R. Singh