Fermented Cereal from Indigenous Raw Materials
DOI:
https://doi.org/10.3923/pjn.2003.289.291Keywords:
Fermented cereal, food fermentation, food preservationAbstract
Fermented cereal was prepared from indigenous raw material like parboiled rice and Bengal gram. The approximate analysis, microbiology, edibility of cereal product has been done. It was found to be a high nutritive value and acceptable as a food.
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Published
15.08.2003
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Research Article
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Copyright (c) 2003 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
How to Cite
1.
Parveen S, Hafiz F. Fermented Cereal from Indigenous Raw Materials. Pak. J. Nutr. [Internet]. 2003 Aug. 15 [cited 2025 Jul. 1];2(5):289-91. Available from: https://pjnonline.org/pjn/article/view/123
