Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 4, 2011, Pages 360-369

  Moktan, Bijoy ^a   Roy, Arindam ^a   Sarkar, Prabir K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

Author keywords

antioxidant activity; batter; Cereal legume fermentation; dhokla; idli

Indexed keywords

ANTIOXIDANT; CHELATING AGENT; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER;

ARTICLE; CEREAL; CHEMISTRY; COOKING; DRUG EFFECT; FERMENTATION; FLOUR; FOOD CONTROL; INDIA; LEGUME; LIPID PEROXIDATION; MICROBIOLOGY; PLANT SEED; RICE; WATER VAPOR;

ANTIOXIDANTS; CEREALS; CHELATING AGENTS; COOKING; FABACEAE; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; FREE RADICAL SCAVENGERS; INDIA; LIPID PEROXIDATION; ORYZA SATIVA; PHENOLS; PLANT EXTRACTS; SEEDS; STEAM;

EID: 79955070591     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.532116     Document Type: Article

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