Effects of Different Fermenting Agents on Proximate Composition and Sensory Evaluation of Masa - A Fermented Puff Fried Batter
Fermentation improves the shelf life, texture, taste and aroma, nutritional value and digestibility and also lowers the content of antinutrients of fermented meals. This study investigated the effect of different fermenting agents on the quality of masa. The rice grains were sorted, cleaned, washed...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2023-07-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/251668 |