Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter
Author:
Affiliation:
1. Department of Food Packaging and System Development Indian Institute of Food Processing Technology Thanjavur India
2. Liaison Office Bathinda Indian Institute of Food Processing Technology Bathinda India
Publisher
Wiley
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2550
Reference39 articles.
1. Effect of ingredients on sensory profile of idli
2. Role of microorganisms in traditional fermented foods;Tamang JP;Indian Food Industry,1998
3. Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake
4. Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics
5. Minimization of Antinutrients in Idli by Using Response Surface Process Optimization
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