Effect of Aloe Vera Gel and Rind Fortification on Physical, Chemical, Phytochemical, and Fermentation Kinetics of Idli Batter

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Effect of Aloe Vera Gel and Rind Fortification on Physical, Chemical, Phytochemical, and Fermentation Kinetics of Idli Batter

Cited by 2 publications

References 9 publications

Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study

Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study

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