Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation
Author:
Funder
Department of Biotechnology , Ministry of Science and Technology
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03871-x.pdf
Reference36 articles.
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3. Chelliah R, Ramakrishnan SR, Premkumar D, Antony U (2016) Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii). J Food Sci Technol 53:2851–2862
4. Chitra U, Reddy CR (2007) The role of breakfast in nutrient intake of urban school children. Public Health Nutr 10:55–58
5. Cushman DW, Cheung HS (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol 20:637–648
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