Tejpal, C S, Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India, India
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Vol 19, No 4 (2020): Indian Journal of Traditional Knowledge - Food Science & Nutrition
Effects of Cooking Methods and in-vitro Digestion on the Digestibility and Antioxidant Properties of Ngari (a fermented fish product of India)
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Indian Journal of Traditional Knowledge (IJTK)