A method for estimating shelf-life of packaged ready-to-cook idli batter under normal temperature distribution supply chain
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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2. Accelerated fermentation of Idli batter using Eleusine coracana and Pennisetum glaucum;Chelliah;J. Food Sci. Technol.,2017
3. Studies on idli fermentation: Part I—some accompanying changes in the batter;Desikachar;J. Sci. Ind. Res.,1960
4. Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure thermal treatment;Dhakal;J. Food Eng.,2018
5. Development of high oxygen barrier multi-layered packaging film for shelf life extension of Ready-To-Cook (RTC) idli batter;Gaikwad;Int. Res. J. Pure Appl. Chem.,2020
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