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

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Authors

  • Department of Home Science, Arts and Commerce, Mahila Mahavidyalya, Ambajogai, Dist. Beed - 431 517 ,IN
  • Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • Department of Foods and Nutrition, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • 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 http://informaticsjournals.com/index.php/ijnd/article/view/4882

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