The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Different Cereal Pulse Ratio on Riboflavin Content in Case of 'Idli'


Affiliations
1 College of Home Science, Dharwada, India
     

   Subscribe/Renew Journal


Fermentation is a process in which nutritional changes are brought about in foods by the action of enzymes present in microorganisms. It is one of the processes which can be used to increase the nutrient content of foods.
User
Notifications

Abstract Views: 152

PDF Views: 0




  • Effect of Different Cereal Pulse Ratio on Riboflavin Content in Case of 'Idli'

Abstract Views: 152  |  PDF Views: 0

Authors

B. Kasturiba
College of Home Science, Dharwada, India
L. Phadnis
College of Home Science, Dharwada, India

Abstract


Fermentation is a process in which nutritional changes are brought about in foods by the action of enzymes present in microorganisms. It is one of the processes which can be used to increase the nutrient content of foods.