Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema
Moktan, Bijoy, Saha, Jayati, Sarkar, Prabir K.
Published in Food research international (01.07.2008)
Published in Food research international (01.07.2008)
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Journal Article
Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes
Moktan, Bijoy, Roy, Arindam, Sarkar, Prabir K.
Published in International journal of food sciences and nutrition (01.06.2011)
Published in International journal of food sciences and nutrition (01.06.2011)
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Journal Article
Moisture sorption characteristics of wadi, a legume-based traditional condiment
Rakshit, Mousumi, Moktan, Bijoy, Hossain, S. Aktar, Sarkar, Prabir K.
Published in Journal of food science and technology (01.02.2014)
Published in Journal of food science and technology (01.02.2014)
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Journal Article
Cereal-Based Non-Alcoholic Indigenous Fermented Foods
Published in Indigenous Fermented Foods of South Asia
(2016)
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Book Chapter