TRADITIONAL FERMENTED FOOD AND BEVERAGES OF WEST BENGAL: AN EXTENSIVE REVIEW ON MICROBIOLOGY, NUTRITION, AND ITS IMPACT ON SOCIO-ECONOMIC CONDITION OF THE ETHNIC COMMUNITIES.

MLA

Alam, Rabiul, et al. “Traditional Fermented Food and Beverages of West Bengal: An Extensive Review on Microbiology, Nutrition, and Its Impact on Socio-Economic Condition of the Ethnic Communities.” Journal of Microbiology, Biotechnology & Food Sciences, vol. 13, no. 5, Apr. 2024, pp. 1–10. EBSCOhost, https://doi.org/10.55251/jmbfs.9730.

APA

Alam, R., Mazumder, J. A., & Das Mohapatra, P. K. (2024). Traditional Fermented Food and Beverages of West Bengal: An Extensive Review on Microbiology, Nutrition, and Its Impact on Socio-Economic Condition of the Ethnic Communities. Journal of Microbiology, Biotechnology & Food Sciences, 13(5), 1–10. https://doi.org/10.55251/jmbfs.9730

Chicago

Alam, Rabiul, Jasmin Aktar Mazumder, and Pradeep Kumar Das Mohapatra. 2024. “Traditional Fermented Food and Beverages of West Bengal: An Extensive Review on Microbiology, Nutrition, and Its Impact on Socio-Economic Condition of the Ethnic Communities.” Journal of Microbiology, Biotechnology & Food Sciences 13 (5): 1–10. doi:10.55251/jmbfs.9730.