𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Temperature and Period of Fermentation on Protein and Starch Digestibility (In vitro) of Rabadi—A Pearl Millet Fermented Food

✍ Scribed by NEERJA DHANKHER; B.M. CHAUHAN

Book ID
108811973
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
278 KB
Volume
52
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of various types of fermentation
Effect of various types of fermentation onin vitro protein and starch digestibility of differently processed pearl millet
✍ Sharma, A. ;Kapoor, A. C. 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 392 KB 👁 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