Authors:
BASAPPA SC
SOMASHEKAR D
AGRAWAL R
SUMA K
BHARATHI K
Citation: Sc. Basappa et al., NUTRITIONAL COMPOSITION OF FERMENTED RAGI (CHHANG) BY PHAB AND DEFINED STARTER CULTURES AS COMPARED TO UNFERMENTED RAGI (ELEUCINE CORACANA G.), International journal of food sciences and nutrition, 48(5), 1997, pp. 313-319