V. Batra

Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety

A. Ganguli, V. Batra, H. Lomash, 2018 .

A simple fermentative process for ensuring safety and nutrition of legume and legume wheat based sourdoughs

A. Ganguli, M. Ghosh, V. Batra, 2019 .

Preparation of a traditional food with enhanced cognitive effects

V. Batra, Abhi Ganguly, 2013 .