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

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dc.contributor.authorGujarat State Biotechnology Mission
dc.date.accessioned2019-06-16T13:00:27Z
dc.date.available2019-06-16T13:00:27Z
dc.date.issued2006
dc.identifier.urihttps://dspace.ediindia.ac.in/handle/123456789/8786
dc.language.isoenen_US
dc.publisherGujarat, Department of Science and Technologyen_US
dc.subjectFusarium fungien_US
dc.subjectcereal fooden_US
dc.subjectmycotoxins in grainen_US
dc.subjectLactic Acid Bacteria (LAB)en_US
dc.subjectFood Safetyen_US
dc.subjectFood Biotechnologyen_US
dc.subjectGSBTMen_US
dc.titleThe Use of Food Grade Bacteria with Antifungal Activity to Improve Safety, Quality and Processability of Cereal Products Such as Malt, Beer and Breaden_US
dc.typeOtheren_US

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Vol. IV - Animal Biotechnology, Bioinformatics, Food Biotechnology, Molecular Biotechnology, Nano Biotechnology