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Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative
Idli is one of the most popular naturally fermented breakfast food. In this study, essential oils have been screened for their minimal inhibitory activity against selected lactic acid bacteria (LAB) and yeast strain associated with idli batter fermentation and to identify the best potential bio pres...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098797/ https://ncbi.nlm.nih.gov/pubmed/30150800 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3247-2 |
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