| 000 | 00828 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250516143843.0 | ||
| 264 | 0 | _c20130411 | |
| 008 | 201304s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-010-0101-6 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSridevi, J | |
| 245 | 0 | 0 |
_aSelection of starter cultures for idli batter fermentation and their effect on quality of idlis. _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cOct 2010 |
||
| 300 |
_a557-63 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aHalami, Prakash M | |
| 700 | 1 | _aVijayendra, S V N | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 47 _gno. 5 _gp. 557-63 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-010-0101-6 _zAvailable from publisher's website |
| 999 |
_c22656591 _d22656591 |
||