In Telugu language there is a saying which means roughly " Nothing is ineligible for poetry". If you have a will you can publish papers on any subject. This is an example that 40 papers are published on idli one of the most popular South Indian food.
1. TITLE: Preparation
of idli batter, its properties and nutritional improvement during fermentation
Name of Journal: JOURNAL OF
FOOD SCIENCE AND TECHNOLOGY-MYSORE
DOI NO.: 10.1007/s13197-010-0148-4
2. TITLE: Short
chain xylooligosaccharides: a potential prebiotic used to improve batter
fermentation and its effect on the quality attributes of idli, a
cereal-legume-based Indian traditional food
Name of Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE
AND TECHNOLOGY
DOI NO.: 10.1111/j.1365-2621.2011.02591.x
3. TITLE: Antioxidant
activities of cereal-legume mixed batters as influenced by process parameters
during preparation of dhokla and idli, traditional steamed pancakes
Name of Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES
AND NUTRITION
DOI NO.: 10.3109/09637486.2010.532116
4. TITLE: Accelerated
fermentation of 'idli' batter using soy residue okara
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
DOI NO.: 10.1007/s13197-011-0248-9
5. TITLE: Selection
of starter cultures for idli batter fermentation and their effect on quality of
idlis
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
DOI NO.: 10.1007/s13197-010-0101-6
6. TITLE: Characterization
of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive
Enterococcus faecium isolated from idli batter
Name of Journal: INDIAN JOURNAL OF MICROBIOLOGY
DOI NO.: 10.1007/s12088-010-0030-0
7. TITLE: Statistical
optimization of media for dextran production by Leuconostoc sp., isolated from
fermented idli batter
Name of Journal: FOOD SCIENCE AND BIOTECHNOLOGY
DOI NO.: 10.1007/s10068-010-0066-2
8. TITLE: COOKING
BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL
FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHY
Name of Journal: JOURNAL OF TEXTURE STUDIES
DOI NO.: 10.1111/j.1745-4603.2008.00168.x
9. TITLE: Quality
assessment of dehydrated idli
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
10. TITLE: Effect
of alpha-amylase addition on fermentation of idli - A popular south Indian
cereal - Legume-based snack food
Name of Journal: LWT-FOOD SCIENCE AND TECHNOLOGY
DOI NO.: 10.1016/j.lwt.2007.07.004
11. TITLE: Texture
profile analysis of idli made from parboiled rice and decorticated black gram
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
12. TITLE: AGFD
111-Preservation of idli batter: A hurdle approach
Name of Journal: ABSTRACTS OF PAPERS OF THE AMERICAN
CHEMICAL SOCIETY
13. TITLE: Properties
of idli batter during its fermentation time
Name of Journal: JOURNAL OF FOOD PROCESSING AND
PRESERVATION
DOI NO.: 10.1111/j.1745-4549.2007.00104.x
14. TITLE: Effect
of varietal differences and polishing of rice on quality parameters of idli
Name of Journal: JOURNAL OF SENSORY STUDIES
DOI NO.: 10.1111/j.1745-459X.2005.00035.x
15. TITLE: Effect
of stabilizers on stabilization of idli (traditional south Indian food) batter
during storage
Name of Journal: FOOD HYDROCOLLOIDS
DOI NO.: 10.1016/j.foodhyd.2004.03.007
16. TITLE: Studies
on the processing and evaluation of instant Idli mixes
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
17. TITLE: The
effect of extruded flour and fermentation time on some quality parameters of
idli
Name of Journal: JOURNAL OF FOOD QUALITY
DOI NO.: 10.1111/j.1745-4557.2000.tb00192.x
18. TITLE: Rheology
and particle size changes during Idli fermentation
Name of Journal: JOURNAL OF FOOD ENGINEERING
DOI NO.: 10.1016/S0260-8774(99)00146-6
19. TITLE: Flavour
profile of idli batter prepared from defined microbial starter cultures
Name of Journal: WORLD JOURNAL OF MICROBIOLOGY &
BIOTECHNOLOGY
DOI NO.: 10.1023/A:1008939807778
20. TITLE: Antibacterial
effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as
contaminants during idli batter fermentation
Name of Journal: WORLD JOURNAL OF MICROBIOLOGY &
BIOTECHNOLOGY
21. TITLE: Thermal
diffusivity of idli batter
Name of Journal: JOURNAL OF FOOD ENGINEERING
DOI NO.: 10.1016/S0260-8774(97)00014-9
22. TITLE: FLOW
BEHAVIOR OF REGULAR AND PEANUT-FORTIFIED IDLI BATTERS
Name of Journal: JOURNAL OF TEXTURE STUDIES
DOI NO.: 10.1111/j.1745-4603.1995.tb00965.x
23. TITLE: EFFECT
OF XANTHAN ON TEXTURAL PROPERTIES OF IDLI (TRADITIONAL SOUTH INDIAN FOOD)
Name of Journal: FOOD HYDROCOLLOIDS
24. TITLE: QUALITY
IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR
Name of Journal: JOURNAL OF FOOD QUALITY
DOI NO.: 10.1111/j.1745-4557.1995.tb00374.x
25. TITLE: PROTEIN-QUALITY
OF IDLI, FERMENTED STEAMED CAKES PREPARED FROM BEANS (PHASEOLUS-VULGARIS) AND
RICE
Name of Journal: NUTRITION RESEARCH
DOI NO.: 10.1016/S0271-5317(05)80219-2
26. TITLE: MICROSTRUCTURE
OF IDLI
Name of Journal: FOOD STRUCTURE
27. TITLE: GROWTH
AND NITROGEN-RETENTION OF RATS FED IDLI A FERMENTED STEAMED FOOD PREPARED FROM
BEANS (PHASEOLUS-VULGARIS) AND RICE
Name of Journal: FASEB JOURNAL
28. TITLE: EFFECT
OF VARIETY, PARBOILING AND AGING OF RICE ON THE TEXTURE OF IDLI
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
29. TITLE: ROLE
OF YEAST DOMINATION IN INDIAN IDLI BATTER FERMENTATION
Name of Journal: WORLD JOURNAL OF MICROBIOLOGY &
BIOTECHNOLOGY
DOI NO.: 10.1007/BF00303378
30. TITLE: FERMENTATION
OF IDLI - EFFECTS OF CHANGES IN RAW-MATERIALS AND PHYSICOCHEMICAL CONDITIONS
Name of Journal: JOURNAL OF CEREAL SCIENCE
31. TITLE: FUNCTIONAL-ROLE
OF LINSEED (LINUM-USITATISSIMUM L) POLYSACCHARIDE IN STEAMED PUDDING (IDLI)
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
32. TITLE: INVOLVEMENT
OF YEAST FLORA IN IDLI BATTER FERMENTATION
Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
33. TITLE: STUDIES
ON THE ACCEPTABILITY AND PALATABILITY OF CERTAIN NEW IDLI LIKE PRODUCTS
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
34. TITLE: MICROBIOLOGICAL
AND PHYSICOCHEMICAL CHANGES IN IDLI BATTER DURING FERMENTATION
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
35. TITLE: NUTRITIVE-VALUE
OF SOY IDLI
Name of Journal: JOURNAL OF FOOD SCIENCE AND
TECHNOLOGY-MYSORE
36. TITLE: Role
of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food
of India.
Name of Journal: Applied microbiology
37. TITLE: ROLE
OF LEUCONOSTOC MESENTEROIDES IN LEAVENING THE BATTER OF IDLI, A FERMENTED FOOD
OF INDIA.
Name of Journal: Applied microbiology
38. TITLE: [TRANSPORTATION
ACCIDENTS AMONG CHILDREN 0-14 YEARS OF AGE IN THE OSTRAVA AND KARVINA DISTRICTS
IN 1960-1962 FROM THE VIEWPOINT OF URBAN DESIGN OF OLD AND NEW DWELLING AREAS].
Name of Journal: Ceskoslovenska pediatrie
39. TITLE: Studies
in fermented foods. I. Nutritive value of Idli.
Name of Journal: Journal of scientific & industrial
research. C, Biological sciences
40. TITLE: Studies
on Idli fermentation. II. Relative participation of black gram flour & rice
semolina in the fermentation.
Name of Journal: Journal of scientific & industrial
research. C, Biological sciences
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