Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii).

Chelliah, R; Ramakrishnan, S R; Premkumar, D; Antony, U

Chelliah, R; Ramakrishnan, S R; Premkumar, D; Antony, U.

Affiliation

Chelliah R; Department of Biotechnology, Centre for Food Technology, Anna University, Sardar Patel Road, Guindy, Chennai, Tamilnadu 600025 India.
Ramakrishnan SR; Department of Biotechnology, Centre for Food Technology, Anna University, Sardar Patel Road, Guindy, Chennai, Tamilnadu 600025 India.
Premkumar D; Department of Biotechnology, Centre for Food Technology, Anna University, Sardar Patel Road, Guindy, Chennai, Tamilnadu 600025 India.
Antony U; Department of Biotechnology, Centre for Food Technology, Anna University, Sardar Patel Road, Guindy, Chennai, Tamilnadu 600025 India.

J Food Sci Technol ; 53(6): 2851-62, 2016 Jun.

Article de En | MEDLINE | ID: mdl-27478242

Mots clés

Calcium; Curry leaves; Fortification; Idli; Shelf-life

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2016 Type de document: Article