A carregar...
Investigation of biogenic amines content in fermented idli batter during storage
Idli is a cereal-pulse based fermented food. This study profiles the qualitative and quantitative analysis of biogenic amines formed in the fermented idli batter prepared using varying proportions of rice to black gram dal at 1:1, 2:1, 3:1 and 4:1 (w/w) ratios and stored at 30 and 4 °C for 7 days. H...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443787/ https://ncbi.nlm.nih.gov/pubmed/30996413 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03609-9 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|