Nutritive Quality of Idli, a Fermented Food of India
- 1 May 1967
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 32 (3) , 339-341
- https://doi.org/10.1111/j.1365-2621.1967.tb01326_32_3.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of IndiaApplied Microbiology, 1965
- Monoamine Oxidase Inhibitors, Tyramine, and CheesePublished by American Medical Association (AMA) ,1964