Résultats pour Auteur : "Rai, Amit Kumar"

Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition. Padhia Srichandan, Sharma Swati, Sahoo Dinabandhu, Montet Didier, Rai Amit Kumar. 2022. In : Lactic acid bacteria in food biotechnology: Innovations and functional aspects. Ray Ramesh C. (ed.), Paramithiotis Spiros (ed.), De Carvalho Azevedo Vasco Ariston (ed.), Montet Didier (ed.). Cambridge : Elsevier, 281-304. (Applied Biotechnology Reviews Series) ISBN 978-0-323-89875-1

Varietal development of rice for hills of Nepal. Rai Amit Kumar. 1991. In : Symposium on the cultivation of rice in altitude. s.l. : s.n., 1-6. Symposium on the cultivation of rice in altitude, Madagascar, 14 Avril 1991/21 Avril 1991.