Old Web
English
Sign In
Acemap
>
Paper
>
Influence of heat and white rot fungi during different fermentation periods on nutritive value of fermented bagasse.
Influence of heat and white rot fungi during different fermentation periods on nutritive value of fermented bagasse.
2018
V. Sirisan
V Pattarajinda
S. Duanyai
Keywords:
Fermentation
Food science
Chemical composition
Bagasse
Chemistry
white rot
protein content
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]