Rheological behavior of indian traditional fermented wheat batters used for preparation of Kurdi & Seera
Traditional Indian cereal based fermented food products like Kurdi (Maharashtra) and Seera (Himachal Pradesh) are prepared from batter of fermented wheat grains. These wheat batters were prepared by soaking wheat grains (Triticum Astivum L., variety: PBN51) in water at different temperatures (30, 3...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2014-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202014/6_Surve%20et%20al.pdf |