Preparation of idli batter, its properties and nutritional improvement during fermentation

Journal of Food Science and Technology

Volumn 48, Issue 5, 2011, Pages 610-615

  Ghosh, Debasree ^a   Chattopadhyay, Parimal ^b  

^a JADAVPUR UNIVERSITY   (India)

^b GURU NANAK INSTITUTE OF TECHNOLOGY   (India)

Author keywords

B vitamins; Blend ratio; Fermentation; Formol titration; Idli batter; Viscosity

Indexed keywords

BLACK GRAM; BLEND RATIOS; BROOKFIELD VISCOMETERS; FOLIC ACIDS; FORMOL TITRATION; IDLI BATTER; MAXIMUM VALUES; NUTRITIONAL IMPROVEMENT; PARBOILED RICE; STRESS VALUES;

ORGANIC ACIDS; TITRATION; VISCOSITY;

FERMENTATION;

VIGNA MUNGO;

EID: 80054951236     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0148-4     Document Type: Article

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