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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Biological utilisation of pearl millet flour fermented with yeasts and lactobacilli

N Khetarpaul1, B M Chauhan

  • 1Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|October 1, 1991
PubMed

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