Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli
Supriya Kumari, Seerat Bhinder, Balwinder Singh, Amritpal Kaur, Narpinder Singh
Topics & Concepts
Food scienceFermentationChemistrySugarComposition (language)Raw materialOrganic chemistryPhilosophyLinguisticsSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology