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Optimization of Solid-State Fermentation Conditions for Enhancing the Nutrition Contents in Tomato Pomace Using RSM

Author(s):


Medium: journal article
Language(s): English
Published in: Journal of The Institution of Engineers (India): Series A
DOI: 10.1007/s40030-024-00783-8
Structurae cannot make the full text of this publication available at this time. The full text can be accessed through the publisher via the DOI: 10.1007/s40030-024-00783-8.
  • About this
    data sheet
  • Reference-ID
    10770670
  • Published on:
    29/04/2024
  • Last updated on:
    29/04/2024
 
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