Preparation of idli batter, its properties and nutritional improvement during fermentation-Reference-Cited by-同舟云学术

Preparation of idli batter, its properties and nutritional improvement during fermentation

Published:2010-11-16 Issue:5 Volume:48 Page:610-615
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ghosh Debasree,Chattopadhyay Parimal

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-010-0148-4.pdf

Reference24 articles.

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2. Balasubramanium S, Viswanathan R (2007) Properties of idli batter during its fermentation time. J Food Process Preserve 31:32–40

3. Balasubramanium S, Singh N, Ilys SM, Wanjari OD (2006) Effect of selected decorticated legumes protein on rheology of maize extrudate pastes. J Food Sci Technol 43:590–594

4. Chavan JK, Kadam SS, Beuchat LR (1989) Nutritional improvement of cereals by fermentation. Crit Rev Food Sci Nutr 28:349–400

5. Davidson S, Meiklejohn AP, Passmore R (1963) Human nutrition and dietetics, 2nd edn. Livingstone, Edinburgh

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