KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
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Published/ Complete Date | Title | Author(s)/ PI/CoPI |
---|---|---|
Oct-2020 | Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngari (a fermented fish product of India) | Mandakini Devi, H.; Elavarasan, K.; Anuj Kumar; Devananda Uchoi; Tejpal, C.S.; George Ninan |
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- 1 2020