Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics
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/article/10.1007/s13197-019-03582-3/fulltext.html
Reference39 articles.
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2. Anastasio M, Pepe O, Cirillo T, Palomba S, Blaiotta G, Villani F (2010) Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation. J Food Sci 75:28–35
3. Antony U, Chandra TS (1997) Microbial population and biochemical changes in fermenting finger millet (Eleusine coracana). World J Microbiol Biotechnol 13:533–537
4. Au PM, Fields ML (1981) Nutritive quality of fermented sorghum. J Food Sci 46:652–654
5. Balasubramanian S, Viswanathan R (2007) Properties of idli batter during its fermentation time. J Food Process Preserv 31:32–40
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