Abstract:Background: Microorganisms are responsible for characteristic changes in the fermented foods. They result in the sequential changes during fermentation of food, resulting in souring, leavening and changes in flavour, body and texture. The present study was aimed to enumerate the natural microflora present in raw ingredients used as well in fresh and fermented idli batter. Methods: Study was conducted during the period 2019-2020 to develop solid state fermented cultures for whey based idli batter at Department … Show more
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