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Developing Suitable Rice-Soya fermented Preparation
A study on "Developing suitable rice-soya fermented preparation" details a comprehensive information on the advantages of preparing idli, in which blackgram dhal was replaced either by soyabean or by defatted soyaflour. Soaking time, grinding conditions, temperature and fermentation t...
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| Diğer Yazarlar: | |
| Materyal Türü: | Ph.D Thesis |
| Dil: | Undetermined |
| Baskı/Yayın Bilgisi: |
Vellayani
Department of Home Science, College of Agriculture
1997
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