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Selection of starter cultures for idli batter fermentation and their effect on quality of idlis
Idli batter samples were prepared using lactic starter cultures like Pediococcus pentosaceus (Pp), Enterococcus faecium MTCC 5153 (Ef), Ent. faecium (IB2 Ef-IB2), individually, along with the yeast culture, Candida versatilis (Cv). Idli batter prepared using Ef and Ef-IB2 cultures gave better result...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551100/ https://ncbi.nlm.nih.gov/pubmed/23572685 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0101-6 |
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