ROMANIA BUKU YANG BERKAIT DENGAN «RĂGÍ»
Ketahui penggunaan
răgí dalam pilihan bibliografi berikut. Buku yang berkait dengan
răgí dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Romania.
1
Handbook of Indigenous Fermented Foods, Second Edition, ...
vanische Ragi. Went and Prinsen Geerligs (1895) investigated the amylolytic yeasts and molds found in the fermentation of arak. Other scientists who have described and discussed these starter cultures include Heyne (1950), Hesseltine ...
2
The Book of Tempeh - Pagina 227
Available at some Indonesian or Oriental food markets. Substitute terasi, taucho, or miso. peuyeum (formerly spelled peujeum): see tapeh prawn paste: see petis putrjng nuts: see kluwak Raci: Indonesian yeast cakes. The Indonesian word ragi ...
William Shurtleff, Akiko Aoyagi,
1979
3
Industrialization of Indigenous Fermented Foods, Revised ...
MICROFLORA IN TAPAI Research has been carried out by workers in many institutes to study the microflora of ragi, tapai ubi, and tapai pulut. The microorganisms isolated from traditional ragi samples from different localities in Malaysia (9) ...
4
Industrial Applications - Pagina 34
Amylolytic moulds isolated from Malaysian and Indonesian tempe. tempe-ragi. tape and ragi-tape. Functional moulds are indicated in bold. (Adapted from Merican and Yeoh 1989; Steinkraus 1996) TableS. Biochemical changes taking place ...
5
Indian Medicinal Plants: An Illustrated Dictionary - Pagina 235
English ▷ Finger Millet, African millet, Ragi. Ayurvedic ▷ Madhuuli, Markata- hasta-trna. Siddha/Tamil ▷ Ragi, Kezhvaregu. Action ▷ Seeds—cooling, astringent. Nutritive value of ragi is higher than that of rice and equal to that of wheat.
6
Rice, Volume 2: Utilization - Pagina 197
Steinkraus (1983) described the starter cultures and the organisms found in Chinesische hefe and Javanische ragi, along with the amylo- lytic yeasts and molds found in the fermentation of arak. Other scientists who have studied and ...
7
International Conference on 21st Century Challenges to ... - Pagina 627
The growth rate calculated for the overall period, i.e., 1961- 62 to 2003-04 has shown a declining growth in the area under ragi in the state. The productivity of ragi was very low during sixties and did not register significant growth. On the other ...
P. G. Chengappa, Nareppa Nagaraj, Ramesh Kanwar,
2007
8
History of Agriculture in India, Up to C. 1200 A.D. - Pagina 109
/2AG7/FINGER MILLET (ELEUSINE CORACANA) Ragi or finger millet is the hardiest crop suited for dry farming. Its grain has great nutritive value and can be stored for many years. Presently, Karnataka is the largest area under ragi but this ...
Vinod Chandra Srivastava,
2008
9
Food Science - Pagina 48
Milling: Ragi can be milled by wet conditioning. It can be steamed followed by milling in a hammer or plate mill or a roller flour mill. Malting: Compared to other millets, ragi is most suitable, from the standpoint of product quality and enzyme ...
10
Agroecosystems of South India: Nutrient Dynamics, Ecology ...
A common food for people in Karnataka Andhra Pradesh and Parts of Tamil Nadu is known as 'Mudde' or Ragi Sankati. Ragi dosa, ragi roti, ragi balls, biscuits, crispys and bread are common preparations made in Southern ...