Literature DB >> 14038559

Studies on Idli fermentation. II. Relative participation of black gram flour & rice semolina in the fermentation.

R RADHAKRISHNAMURTY, H S DESIKACHAR, M SRINIVASAN, V SUBRAHMANYAN.   

Abstract

Entities:  

Keywords:  FERMENTATION; FLOUR; RICE

Mesh：

Year:  1961        PMID： 14038559

Source DB:  PubMed          Journal:  J Sci Ind Res (C)        ISSN： 0368-4229


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  3 in total

Review 1.  Cereal based functional food of Indian subcontinent: a review.

Authors:  Arpita Das; Utpal Raychaudhuri; Runu Chakraborty
Journal:  J Food Sci Technol       Date:  2011-08-05       Impact factor: 2.701

2.  Effect of ingredients on sensory profile of idli.

Authors:  Manoharan Durgadevi; Prathapkumar H Shetty
Journal:  J Food Sci Technol       Date:  2012-04-24       Impact factor: 2.701

3.  ROLE OF LEUCONOSTOC MESENTEROIDES IN LEAVENING THE BATTER OF IDLI, A FERMENTED FOOD OF INDIA.

Authors:  S K MUKHERJEE; M N ALBURY; C S PEDERSON; A G VANVEEN; K H STEINKRAUS
Journal:  Appl Microbiol       Date:  1965-03
  3 in total

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