Optimization of fermentation parameters and their impact on the final properties of the cereal-legume-based fermented product-Reference-Cited by-同舟云学术

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Optimization of fermentation parameters and their impact on the final properties of the cereal-legume-based fermented product

Published:2024-05 Issue: Volume:106 Page:102302
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Singh Deepti,Chand Khan,Sahal Anjali,Kumar Sanjay^ORCID,Hussain Afzal

Funder

King Saud University

Publisher

Elsevier BV

Reference50 articles.

1. Optimization of ultrasound-assisted extraction of phenolic content & antioxidant activity of hog plum (Spondias pinnata L. f. kurz) pulp by response surface methodology;Ahmed;Heliyon,2022

2. Official Methods of Analysis,2000

3. Comparison study among textural, color, and sensory characteristics of Idli;Ashwathi;Pharm. Innov.,2022

4. Impact of time and temperature on the physicochemical, microbiological, and nutraceutical properties of laver kombucha (Porphyra dentata) during fermentation;Aung;LWT,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality evaluation of Idli prepared from betel leaves essential oil nanoemulsion treated stored batter;Food Chemistry Advances;2024-12

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