Effect of Different Cereal Pulse Ratio on Riboflavin Content in Case of 'Idli'

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Authors

  • B. Kasturiba
     College of Home Science, Dharwada ,IN
  • L. Phadnis
     College of Home Science, Dharwada ,IN

Abstract

Fermentation is a process in which nutritional changes are brought about in foods by the action of enzymes present in microorganisms. It is one of the processes which can be used to increase the nutrient content of foods.

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Published

1987-06-01

How to Cite

Kasturiba, B., & Phadnis, L. (1987). Effect of Different Cereal Pulse Ratio on Riboflavin Content in Case of ’Idli’. The Indian Journal of Nutrition and Dietetics, 24(6), 175–177. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/13558

Issue

Volume 24, Issue 6, June 1987

Section

Original Articles

License

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