Accelerated fermentation of 'idli' batter using soy residue okara

Journal of Food Science and Technology

Volumn 48, Issue 3, 2011, Pages 329-334

  Rekha, C R ^a   Vijayalakshmi, G ^a  

^a Research Institute Council of Scientific and Industrial Research   (India)

Author keywords

'idli'; Batter; Fortification; Natural fermentation time; Soy residue okara

Indexed keywords

'IDLI'; BATTER; FORTIFICATION; NATURAL FERMENTATION TIME; SOY RESIDUE;

CARBON DIOXIDE;

FERMENTATION;

BACTERIA (MICROORGANISMS); VIGNA MUNGO;

EID: 79959920291     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0248-9     Document Type: Article

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