Work

Development of Floral Based Fermented Drink with Mahua Flowers

Year: 2024

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Kumar, Podhem Yashwanth, Singh, Neetu, Sagar, Prashant, Nanda, Alka

Institution: Babasaheb Bhimrao Ambedkar University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6981062744

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