| Authors: |
Tissopi T; Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India.; AcSIR-Academy of Scientific & Innovative Research, Ghaziabad, 201002, Uttar Pradesh, India., Prasad S; Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India.; AcSIR-Academy of Scientific & Innovative Research, Ghaziabad, 201002, Uttar Pradesh, India., Gurjar S; Spices & Flavour Technology Department, CSIR- Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India., Rao PJ; Spices & Flavour Technology Department, CSIR- Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India. poojarao@cftri.res.in.; AcSIR-Academy of Scientific & Innovative Research, Ghaziabad, 201002, Uttar Pradesh, India. poojarao@cftri.res.in., Mutturi S; Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India. sarma.mutturi@gmail.com.; AcSIR-Academy of Scientific & Innovative Research, Ghaziabad, 201002, Uttar Pradesh, India. sarma.mutturi@gmail.com. |