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Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii)
Among several traditional foods of India, idli is one of the most popular and commonly consumed steamed products. A new method of adding Murraya koenigii (curry leaves) to idli batter as a vehicle for fortification and extension of shelf-life has been developed. Dried curry leaves powder was incorpo...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951439/ https://ncbi.nlm.nih.gov/pubmed/27478242 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2264-2 |
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