酵母菌发酵对高粱、珍珠米和科多米的营养成分、氨基酸谱和估计血糖生成指数的影响

D. Mohapatra, Chowdaiah Nickhil, Abhijit Kar, Yogesh Sharma, Sumedha S Deshpande, Manoj Kumar Tripathi, Sadvatha Ramanna Haromuchadi
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Impact of LAB Fermentation on the Nutrient Content, Amino Acid Profile, and Estimated Glycemic Index of Sorghum, Pearl Millet, and Kodo Millet
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