Fermentation of pulses leads to the reduction of _________ present in it.

This ingredient helps in the retention of carbon dioxide evolved during fermentation

Among the following, select the bacteria responsible for fermentation in idli batter

Fat content of soy curd is ___________%

Soy milk lacks __________ sugar

Textured soy protein can be sued as a _______ replacement

It is prepared from defatted soy flour

Micro organism used in the preparation of soy sauce is __________

Aspergillus spp. breaks down the protein into ____________

Fermentation temperature for natto production is __________

Name the fermented product of soybean that is in cake form

_______ is used as a base for stew preparation

During fermentation, yeast helps in the production of _______

The colour of the soy sauce is developed due to ________

This fermented product has to be re-hydrated before use.

It helps in the making of soft and spongy textured idli.