Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food

Published 2011 View Full Article

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Title
Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 7, Pages 1346-1355
Publisher
Wiley
Online
2011-06-15
DOI
10.1111/j.1365-2621.2011.02591.x
References
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