The Indian Journal of Nutrition and Dietetics

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


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1 College of Home Science, Dharwada, India
     

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

Abstract Views: 205  |  PDF Views: 0

Authors

B. Kasturiba
College of Home Science, Dharwada, India
L. Phadnis
College of Home Science, Dharwada, India

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.