Selection of starter cultures for idli batter fermentation and their effect on quality of idlis

Journal of Food Science and Technology

Volumn 47, Issue 5, 2010, Pages 557-563

  Sridevi, J ^a   Halami, Prakash M ^a   Vijayendra, S V N ^a  

^a NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Batter; Fermentation; Idli; Microbial profile; Nutrition; Starter culture; Storage stability; Texture

Indexed keywords

BATTER; IDLI; MICROBIAL PROFILE; STARTER CULTURE; STORAGE STABILITY;

FERMENTATION; LACTIC ACID; NUTRITION; TEXTURES; YEAST;

STARTERS;

CANDIDA; CANDIDA VERSATILIS; ENTEROCOCCUS FAECIUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 79951769094     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0101-6     Document Type: Article

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