Influence of Varying Periods of Fermentation on Mineral Contents of Selected Foods

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Authors

  • S. S. Ardhapurkar
     Department of Home Science, Arts and Commerce, Mahila Mahavidyalya, Ambajogai, Dist. Beed - 431 517 ,IN
  • N. S. Reddy
     Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • V. M. Nalawade
     Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • D. R. Kulkarni
     Department of Chemistry, Shrikrishna Mahavidyalaya, Gunjoti, Dist Osmanabad - 413 613 ,IN

Abstract

Trace elements supplied through diet is of current research Interest to the nutrition of community because of increasing evidences of their marginal or inadequate intake among different segments of the population.

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Published

2009-05-01

How to Cite

Ardhapurkar, S. S., Reddy, N. S., Nalawade, V. M., & Kulkarni, D. R. (2009). Influence of Varying Periods of Fermentation on Mineral Contents of Selected Foods. The Indian Journal of Nutrition and Dietetics, 46(5), 185–191. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4882

Issue

Volume 46, Issue 5, May 2009

Section

Original Articles

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