dhokla
Selected indexed studies
- Preparation of antinutrients-reduced dhokla using response surface process optimisation. (J Food Sci Technol, 2018) [PMID:29892105]
- Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods. (Sci Rep, 2022) [PMID:35121802]
- Investigation of natural food fortificants for improving various properties of fortified foods: A review. (Food Res Int, 2022) [PMID:35651044]
_Worker-drafted node — pending editorial review._
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Sources
- Preparation of antinutrients-reduced dhokla using response surface process optimisation. (2018) pubmed
- Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods. (2022) pubmed
- Investigation of natural food fortificants for improving various properties of fortified foods: A review. (2022) pubmed
- "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages. (2022) pubmed
- Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. (2007) pubmed
- Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes. (2011) pubmed
- Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. (2000) pubmed
- Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals. (2016) pubmed