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Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour

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Pages 5-15 | Published online: 22 Jun 2011

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Preetam Sarkar, Lohith Kumar DH, Chanda Dhumal, Shubham Subrot Panigrahi & Ruplal Choudhary. (2015) Traditional and ayurvedic foods of Indian origin. Journal of Ethnic Foods 2:3, pages 97-109.
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Aabha Gupta & Santosh Kumar Tiwari. (2014) Probiotic Potential of Lactobacillus plantarum LD1 Isolated from Batter of Dosa, a South Indian Fermented Food. Probiotics and Antimicrobial Proteins 6:2, pages 73-81.
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