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THE EFFECT OF EXTRUDED FLOUR AND FERMENTATION TIME ON SOME QUALITY PARAMETERS OF IDLI

โœ Scribed by KULWINDER KAUR; NARPINDER SINGH; HARDEEP SINGH

Book ID
111341853
Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
467 KB
Volume
23
Category
Article
ISSN
0146-9428

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## Abstract The effect of natural fermentation of Tabat sorghum cultivar (__Sorghum bicolor__ L. Moench) at 37ยฐC for up to 36 h on pH, titratable acidity, starch digestibility, resistant starch and total starch was studied. The pH of the fermenting dough decreased sharply with a concomitant increas