1.Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)

作　　者：Dhan Bahadur Karki ;Ganga Prasad Kharel

出　　处：Journal of Food Science and Technology Nepal. 2010 ;6(0):31-35.doi:10.3126/jfstn.v6i0.8257

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296189

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2.Optimization of Extraction of Anthocyanins from Roselle (Hibiscus sabdariffa var. sabdariffa) in Aqueous Medium

作　　者：Chanendra Gartaula ;Dhan Bahadur Karki

出　　处：Journal of Food Science and Technology Nepal. 2010 ;6(0):69-72.doi:10.3126/jfstn.v6i0.8263

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296197

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3.Storage Stability of Fermented Finger Millet (Eleusine coracana) Packaged in PVC Container under Ambient Conditions

作　　者：Dhan Bahadur Karki ;Ganga Prasad Kharel

出　　处：Journal of Food Science and Technology Nepal. 2008 ;4(0):70-71.doi:10.3126/jfstn.v4i0.2003

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296218

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4.Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)

作　　者：Dhan Bahadur Karki ;Ganga Prasad Kharel

出　　处：Journal of Food Science and Technology Nepal. 2013 ;6:31-35.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563948

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5.Optimization of Extraction of Anthocyanins from Roselle (Hibiscus sabdariffa var. sabdariffa) in Aqueous Medium

作　　者：Chanendra Gartaula ;Dhan Bahadur Karki

出　　处：Journal of Food Science and Technology Nepal. 2013 ;6:69-72.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563954

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