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IDLI: An Indigenous Fermented Food: an analysis

Language: English
Length: 88 Pages
Publisher: Vdm Verlag Dr. M??ller
Rs. 3829
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IDLI: An Indigenous Fermented Food: an analysis (Paperback) Price: Rs.3829

Fermentation is one of the oldest and remains one of the most economical methods of producing and preserving foods highly acceptable to man. Much of the Developing world today depends upon various fermented foods that are staples in the diet. Idli is one such indigenous fermented food of South India mainly served on breakfast or dinner. It is rich in Carbohydrate, Protein and Essential vitamins thus acts as a Balanced diet for all age group. Taste of Idli depends upon the raw materials and the properties of Idli batter. The work on Idli Batter is highly of technical importance as it deals with respect to various ratio and fermentation time. Based on this one can develop new product similar to Idli quality with more nutritional benefits using different raw ingredients. It also gives an idea for research work to produce Idli at the Industrial level for export purpose, as Foreigners relish Idli, the South Indian Product.

Specifications of IDLI: An Indigenous Fermented Food: an analysis (Paperback)

Author Josphine Nirmala Many, Kayal Vizhi
Book Details
Publisher Vdm Verlag Dr. M??ller
Publication Year 2010
ISBN-13 9783639272253
ISBN-10 3639272250
Language English
Binding Paperback
Number of Pages 88 Pages
Width 9.01 inch
Height 0.20 inch
Weight 142 g
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    Book: IDLI: An Indigenous Fermented Food: an analysis by Josphine Nirmala Many, Kayal Vizhi
    ISBN Number: 3639272250, 9783639272253, 978-3639272253


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