The Use of Food Grade Bacteria with Antifungal Activity to Improve Safety, Quality and Processability of Cereal Products Such as Malt, Beer and Bread

Please use this identifier to cite or link to this item: http://library.ediindia.ac.in:8181/xmlui//handle/123456789/8786

Title:	The Use of Food Grade Bacteria with Antifungal Activity to Improve Safety, Quality and Processability of Cereal Products Such as Malt, Beer and Bread
Authors:	Gujarat State Biotechnology Mission
Keywords:	Fusarium fungi cereal food mycotoxins in grain Lactic Acid Bacteria (LAB) Food Safety Food Biotechnology GSBTM
Issue Date:	2006
Publisher:	Gujarat, Department of Science and Technology
URI:	http://library.ediindia.ac.in:8181/xmlui//handle/123456789/8786
Appears in Collections:	Vol. IV - Animal Biotechnology, Bioinformatics, Food Biotechnology, Molecular Biotechnology, Nano Biotechnology

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