Yüklüyor......
Accelerated fermentation of ‘idli’ batter using soy residue okara
The aim of this work was to reduce the natural fermentation period of ‘idli’ from the conventional 14 h to 10 h by adding underutilized okara for the preparation of ‘idli’. Black gram was partially substituted with soy residue okara in the ratio of (1:1). After 14 h of natural fermentation, the pH a...
Kaydedildi:
| Asıl Yazarlar: | , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer-Verlag
2011
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551160/ https://ncbi.nlm.nih.gov/pubmed/23572755 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0248-9 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|