Difference between revisions of "Template:Paris Bettencourt/riboflavinBanner"
| Line 17: | Line 17: | ||
<tr> | <tr> | ||
| − | <td class="noTop">During fermentation, | + | <td class="noTop">During fermentation, microorganisms are transforming starch into acidic compounds. |
</td> | </td> | ||
| − | <td class="noTop">Make Idli batter | + | <td class="noTop">Make Idli batter microorganisms overproduce riboflavin during fermentation to increase the vitamin B2 content of the batter. |
</td> | </td> | ||
<td class="noTop"> | <td class="noTop"> | ||
Revision as of 18:28, 18 September 2015
Background | Aims | Results |
|---|---|---|
| During fermentation, microorganisms are transforming starch into acidic compounds. | Make Idli batter microorganisms overproduce riboflavin during fermentation to increase the vitamin B2 content of the batter. |
|
