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Effect of germination and fermentation on available carhohydrate content of pearl millet

โœ Scribed by Neelam Khetarpaul; B.M. Chauhan


Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
304 KB
Volume
38
Category
Article
ISSN
0308-8146

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Effect of various types of fermentation
โœ Sharma, A. ;Kapoor, A. C. ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 392 KB ๐Ÿ‘ 1 views

Pearl millet (Pennisetum typhoideum) grains were fermented with Lactobacilli and yeast alone, in combination and with natural flora at 30 degrees C for 48 h after giving various processing treatments viz, fine and coarse grinding, soaking, debranning, dry heat treatment, germination and autoclaving