Nutritional Improvement of Indian Dose Batters by Yeast Enrichment and Black Gram Replacement

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概要

• 論文の詳細を見る

• Saccharomyces cerevisiae enrichment in combination with the natural bacterial frora was the best microbial factor for standardizing the dose fermentation. Batter types containing soybeans were most untritious in terms of total nitrogen, protein, amylase, proteinase, and vitamin B contents, followed by mungbean batters, while the conventional black gram product was most preferred organoleptically.

• 社団法人日本生物工学会の論文
• 1989-07-25

著者

• SANDHU DHANWANT

  Microbiology Research Laboratory, Department of Biology, Guru Nanak Dev University

• SONI SANJEEV

  Microbiology Research Laboratory, Department of Biology, Guru Nanak Dev University

• Sandhu Dhanwant

  Microbiology Unit School Of Life Sciences Guru Nanak Dev University

• Soni Sanjeev

  Microbiology Unit School Of Life Sciences Guru Nanak Dev University

関連論文

• Production of α-Amylase by Saccharomycopsis fibuligera : Syn. Endomycopsis fibuligera
• Nutritional Improvement of Indian Dose Batters by Yeast Enrichment and Black Gram Replacement

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