Résultats pour Auteur : "Sharma, Swati"

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