Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Sarkar, Prabir K."'
Publikováno v:
In Food Chemistry 15 November 2011 129(2):507-513
Autor:
Kumari, Sarita1, Sarkar, Prabir K.1
Publikováno v:
International Journal of Dairy Technology. May2018, Vol. 71 Issue 2, p512-518. 7p.
Publikováno v:
Journal of Food Processing and Preservation 41 (2017) 5
Journal of Food Processing and Preservation, 41(5)
Journal of Food Processing and Preservation, 41(5)
Deploying response surface methodology, the stages of idli preparation were optimized for minimizing the level of antinutrients. Under optimum conditions of soaking blackgram dal (1:5 of dal and water at 16C, and pH 4.0 for 18 h) and rice (1:5 of ric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::32ac3d61d2155992c69f0ef18dba47fb
https://research.wur.nl/en/publications/minimization-of-antinutrients-in-idli-by-using-response-surface-p
https://research.wur.nl/en/publications/minimization-of-antinutrients-in-idli-by-using-response-surface-p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Nout, Robert, Sarkar, Prabir K.
Publikováno v:
Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press
Handbook of Indigenous Foods Involving Alkaline Fermentation
Handbook of Indigenous Foods Involving Alkaline Fermentation
To achieve the requirements for future markets that were mentioned in the previous chapter, research and development will be essential at various levels of application. A wealth of data describing microbial and chemical aspects of composition and cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0a11ca5a5d042b7792656a83b56190d8
https://research.wur.nl/en/publications/outlook-2
https://research.wur.nl/en/publications/outlook-2
Autor:
Sarkar, Prabir K., Nout, Robert M.J.
Publikováno v:
Handbook of Indigenous Foods Involving Alkaline Fermentation
Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press
Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press
Food by its nature begins to spoil the moment it is harvested or prepared. Food preservation enabled ancient man to settle and live in one place and form a community. Foods were preserved by a range of “ancient” methods such as sun-drying, saltin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::122871b5b0cc8151cd086c834ecbc634
https://research.wur.nl/en/publications/introduction-146
https://research.wur.nl/en/publications/introduction-146
Autor:
Sarkar, Prabir K., Nout, Robert M.J.
Publikováno v:
Handbook of Indigenous Foods Involving Alkaline Fermentation
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::368fae5ec9cab9942eba756ba5eacb4a
https://research.wur.nl/en/publications/preface-63
https://research.wur.nl/en/publications/preface-63
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.