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Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects
A number of traditional fermented products are prepared and consumed in Himachal and the types of traditional fermented products of Himachal are unique and different from other areas. Bhatooru is an indigenous leavened bread or roti and constitutes the staple diet of rural population of Himachal. Th...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Berlin Heidelberg
2012
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3646106/ https://www.ncbi.nlm.nih.gov/pubmed/28324375 http://dx.doi.org/10.1007/s13205-012-0092-2 |