Literature DB >> 4952276

Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and grams.

R Rajalakshmi, K Vanaja.   

Abstract

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Year:  1967        PMID： 4952276     DOI： 10.1079/bjn19670048

Source DB:  PubMed          Journal:  Br J Nutr        ISSN： 0007-1145            Impact factor:   3.718


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  9 in total

1.  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

2.  Antinutritional factors of chickpea and pigeonpea and their removal by processing.

Authors:  U Singh
Journal:  Plant Foods Hum Nutr       Date:  1988       Impact factor: 3.921

3.  Some important fermented foods of Mid-Asia, the Middle East, and Africa.

Authors:  C W Hesseltine
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

4.  Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli.

Authors:  Madhvi H Mandhania; Dhiraj Paul; Mangesh V Suryavanshi; Lokesh Sharma; Somak Chowdhury; Sonal S Diwanay; Sham S Diwanay; Yogesh S Shouche; Milind S Patole
Journal:  Appl Environ Microbiol       Date:  2019-06-17       Impact factor: 4.792

5.  Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk).

Authors:  I C Obizoba; H I Egbuna
Journal:  Plant Foods Hum Nutr       Date:  1992-01       Impact factor: 3.921

6.  Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours.

Authors:  I C Obizoba; J U Anyika
Journal:  Plant Foods Hum Nutr       Date:  1994-09       Impact factor: 3.921

Review 7.  Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.

Authors:  K H Steinkraus
Journal:  Antonie Van Leeuwenhoek       Date:  1983-09       Impact factor: 2.271

8.  Accelerated fermentation of 'idli' batter using soy residue okara.

Authors:  C R Rekha; G Vijayalakshmi
Journal:  J Food Sci Technol       Date:  2011-02-05       Impact factor: 2.701

9.  Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China.

Authors:  Liya Hong; Jingxian Zhuo; Qiyi Lei; Jiangju Zhou; Selena Ahmed; Chaoying Wang; Yuxiao Long; Feifei Li; Chunlin Long
Journal:  J Ethnobiol Ethnomed       Date:  2015-05-28       Impact factor: 2.733
  9 in total

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