Abstract
Adding Saccharomyces cerevisiae, along with natural bacterial flora of the ingredients, was the best method for standardizing idli termentation in terms of improved organoleptic characteristics, leavening and nutritional constituents.
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References
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Additional information
The authors are with the Department of Microbiology, Guru Nanak Dev University, Amristsar-143 005, India. GNDU IN. S.K. Soni is the corresponding author.
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Soni, S.K., Sandhu, D.K. Role of yeast domination in Indian idli batter fermentation. World Journal of Microbiology and Biotechnology 7, 505–507 (1991). https://doi.org/10.1007/BF00303378
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DOI: https://doi.org/10.1007/BF00303378