Effects of Cooking Methods and in-vitro Digestion on the Digestibility and Antioxidant Properties of Ngari (a fermented fish product of India)
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| Published in: | Indian journal of traditional knowledge Vol. 19; no. 4 |
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| Format: | Journal Article |
| Language: | English |
| Published: |
01-10-2020
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| Online Access: | Get full text |
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| ISSN: | 0972-5938 0975-1068 |
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| DOI: | 10.56042/ijtk.v19i4.26833 |