Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

Author:

Hor Papan Kumar,Goswami Debabrata,Ghosh Kuntal,Takó Miklós,Halder Suman Kumar,Mondal Keshab ChandraORCID

Publisher

Springer Science and Business Media LLC

Reference39 articles.

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2. Jha PK, Le-Bail A, Rawson A, Parua S, Mohapatra PK, Mondal KC. Indigenous fermented beverages of the Indian Subcontinent: processing methods, nutritional, and nutraceutical potential. In: Chandra Deka S, Seth D, Rachayya Swami Hulle N, editors. Food bioactives. Toronto: Apple Academic Press; 2019. p. 323–58.

3. Durso L, Hutkins R. Starter Cultures. In: Cabarello B, Trugo L, Finglas P, editors. Encyclopedia of Food Science and Nutrition. Academic Press, Wielka Brytania; 2003. p. 5583–93.

4. Değirmencioğlu N, Göçmen D, Dağdelen A, Dağdelen F. Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food. Food Technol Biotechnol. 2005;43:175–9.

5. Tanti B, Gurung L, Sarma HK, Buragohain AK. Ethnobotany of starter cultures used in alcohol fermentation by a few ethnic tribes of Northeast India. Indian J Tradit Knowl. 2010;9:463–6.

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