1. Fermentation of groundnut brittle by Lactococcus lactis produces γ-amino butyric acid and enhances nutritional quality and safety. Issue 2 (18th June 2018) Authors: Batra, Vibhuti; Lomash, Hitashi; Ganguli, Abhijit Journal: Food quality and safety Issue: Volume 2:Issue 2(2018) Page Start: 83 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗