NDLI: AMINO ACID COMPOSITION AND NUTRITIONAL IMPLICATIONS OF MILK FERMENTED BY VARIOUS LACTIC CULTURES

Content Provider	Scilit
Author	Rao, D. R. Pulusani, S. R. Rao, T. K.
Copyright Year	1982
Description	Journal: Journal of Food Quality
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.1982.tb00746.x
Ending Page	243
Page Count	9
Starting Page	235
ISSN	01469428
e-ISSN	17454557
DOI	10.1111/j.1745-4557.1982.tb00746.x
Journal	Journal of Food Quality
Issue Number	3
Volume Number	5
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1982-09-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Quality Hardware and Architecturee Fermentation of Milk
Content Type	Text
Resource Type	Article
Subject	Safety, Risk, Reliability and Quality Food Science

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AMINO ACID COMPOSITION AND NUTRITIONAL IMPLICATIONS OF MILK FERMENTED BY VARIOUS LACTIC CULTURES