idli kanjeevaram
Selected indexed studies
- Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients. (Nutrients, 2019) [PMID:31262013]
- Use of the backslopping method for accelerated and nutritionally enriched idli fermentation. (J Sci Food Agric, 2015) [PMID:25242581]
- Investigation of biogenic amines content in fermented idli batter during storage. (J Food Sci Technol, 2019) [PMID:30996413]
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- Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients. (2019) pubmed
- Investigation of biogenic amines content in fermented idli batter during storage. (2019) pubmed
- Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae: the antihypertensive effects in spontaneously hypertensive rats. (2020) pubmed
- Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing. (2022) pubmed
- Use of the backslopping method for accelerated and nutritionally enriched idli fermentation. (2015) pubmed
- Preparation of idli batter, its properties and nutritional improvement during fermentation. (2011) pubmed
- Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative. (2018) pubmed
- Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii). (2016) pubmed
- Pervasive and programmed nucleosome distortion patterns on single mammalian chromatin fibers. (2025) pubmed
- Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli. (2019) pubmed