The Use of Food Grade Bacteria with Antifungal Activity to Improve Safety, Quality and Processability of Cereal Products Such as Malt, Beer and Bread

dc.contributor.author	Gujarat State Biotechnology Mission
dc.date.accessioned	2019-06-16T13:00:27Z
dc.date.available	2019-06-16T13:00:27Z
dc.date.issued	2006
dc.identifier.uri	http://library.ediindia.ac.in:8181/xmlui//handle/123456789/8786
dc.language.iso	en	en_US
dc.publisher	Gujarat, Department of Science and Technology	en_US
dc.subject	Fusarium fungi	en_US
dc.subject	cereal food	en_US
dc.subject	mycotoxins in grain	en_US
dc.subject	Lactic Acid Bacteria (LAB)	en_US
dc.subject	Food Safety	en_US
dc.subject	Food Biotechnology	en_US
dc.subject	GSBTM	en_US
dc.title	The Use of Food Grade Bacteria with Antifungal Activity to Improve Safety, Quality and Processability of Cereal Products Such as Malt, Beer and Bread	en_US
dc.type	Other	en_US