Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/11086
Title: Bamboo shoot based fermented food products: a review
Authors: Choudhury, Debangana
Sahu, Jatindra K
Sharma, G D
Keywords: Fermented bamboo shoots
LAB
Lactofermentation
Quality control
Issue Date: Mar-2011
Publisher: NISCAIR-CSIR, India
Abstract: This paper reviews fermented bamboo shoots as a brilliant fixing to numerous delicious dishes, of not only the Indian subcontinent but also China, Thailand, Nepal and Bhutan. Low in calorie and high in carbohydrate, proteins and minerals, bamboo shoots are consumed in raw, canned, boiled, fermented, and stir fried forms. It is anticipated that process optimization with further validation will help to grow an independent bamboo shoot based food industry.
Description: 199-203
URI: http://hdl.handle.net/123456789/11086
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.70(03) [March 2011]

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