Skip to main content
Book Chapter

Fermented foods of the Indian subcontinent

  • Sankaran R
Springer US, (1998), 753-789
DOI: 10.1007/978-1-4613-0309-1_24
N/ACitations
Citations of this article
17Readers
Mendeley users who have this article in their library.
Get full text

Cite

CITATION STYLE

APA

Sankaran, R. (1998). Fermented foods of the Indian subcontinent. In Microbiology of Fermented Foods (pp. 753–789). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_24

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free