Hanjabam, M D, Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India, India
-
Vol 19, No 4 (2020): Indian Journal of Traditional Knowledge - Food Science & Nutrition
Effects of Cooking Methods and in-vitro Digestion on the Digestibility and Antioxidant Properties of Ngari (a fermented fish product of India)
Abstract PDF
Indian Journal of Traditional Knowledge (IJTK)