PROPERTIES OF IDLI BATTER DURING ITS FERMENTATION TIME
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2007.00104.x/fullpdf
Reference12 articles.
1. Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean
2. Simple conversion of Brookfield R.V.T. readings into viscosity functions
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