Items where Author is "Khetarpaul, N."
Group by: Item Type | No Grouping Number of items: 3. Jood, S. and Khetarpaul, N. and Goyal, R. (2012) Effect of Germination and Probiotic Fermentation on pH, Titratable Acidity, Dietary Fibre, β-Glucan and Vitamin Content of Sorghum Based Food Mixtures. Journal of Nutrition & Food Sciences, 2 (9). pp. 1-4. Khetarpaul, N. and Chauhan , B.M. (1991) Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility. Plant Foods for Human Nutrition , 41 (4). pp. 321-327. Khetarpaul, N. and Chauhan , B.M. (1990) Fermentation of pearl millet flour with yeasts and lactobacilli:in vitro digestibility and utilisation of fermented flour for weaning mixtures. Plant Foods for Human Nutrition , 40 (3). pp. 167-173. |
