Studies on the Nutritive Value of Dhokla Based on Rice, Bengal Gram and Curd

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Authors

  • Department of Foods and Nutrition, Sardar Patel University, Vallabh Vidyanagar-388 120 ,IN

Abstract

Fermentation of food for preservation, enhancement of nutritive value and improvement of flavour has been practised since prehistoric limes. Fermented preparations from legumes such as soyabean, black gram and Bengal gram are commonly consumed in several countries such as India, Africa, China, Japan and Indonesia. Idli and dosa in South India and dhokla and khaman in Gujarat are some of the fermented foods conventionally used in this country.

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Published

1979-08-01

How to Cite

Khader, V. (1979). Studies on the Nutritive Value of <i>Dhokla</i> Based on Rice, Bengal Gram and Curd. The Indian Journal of Nutrition and Dietetics, 16(8), 316–319. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12348

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