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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...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | 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 |
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