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Materials and Methods
Results and Discussion
3 other sections not shown
16 hr fermentation acidity as lactic agave amaranth grain Amaranthus cruentus analyses arepa arepa foods black gram Brabender Bressani calcium carbohydrate changes chemical cooking corn flours corn starch corn/soya corn/soya/amaranth batter corn/soya/amaranth blend Cravioto curve decrease dietary diets distilled water dosa-like dough fermentation process fermented batter fermented foods Food Sci fractions grain amaranths heterofermentative idli fermentation improved increase India inoculated inoculum kidney bean lactic acid bacteria leavening legumes Leuconostoc mesenteroides lime lime-treated corn lysine maize mesenteroides C33 Mexican masa Mexico mixture moisture niacin nitrogen nixtamal Nutr nutritive value organisms/gm Padhye and Salunkhe phosphorus phytic acid protein quality pulque Reddy reported riboflavin rice Rodale Press sample Sanchez-Marroquin seed soaked soluble solids soybean protein soyidli steamed Steinkraus Table tamal tamal and arepa Technology texture thiamine tortilla total acidity traditional trypsin uninoculated batter Valle vegetable Viscoamylograph viscosity vitamin vitro digestibility water activity whole soybean yeast