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Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics
Idli is a naturally fermented food, prepared using dehulled black gram dal and parboiled rice. In the first phase of the study, replacement of rice with some underutilized cereals like amaranth and finger millet was carried out at different proportions (25%, 50%, 75% and 100%, w/w) followed by senso...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423222/ https://ncbi.nlm.nih.gov/pubmed/30956299 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03582-3 |
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