Leeann Roy
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View article: Effect of composition on the structure and digestibility of starch in <i>Idli</i> batter
Effect of composition on the structure and digestibility of starch in <i>Idli</i> batter Open
This study investigates the effects of varying the proportion of parboiled rice, raw rice, mixed rice, and black gram on idli batter structure and starch digestibility. A total of six different batters (batters 1 to 6) were prepared by var…