Please use this identifier to cite or link to this item:
http://nopr.niscpr.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. |
| Page(s): | 199-203 |
| ISSN: | 0975-1084 (Online); 0022-4456 (Print) |
| Appears in Collections: | JSIR Vol.70(03) [March 2011] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR 70(3) 199-203.pdf | 63.77 kB | Adobe PDF | View/Open |
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