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. 2016 Jul 4;53(6):2851–2862. doi: 10.1007/s13197-016-2264-2

Fig. 2.

Fig. 2

a Microbial changes during 24 h of fermentation of control and curry leaves idli batter. b Microbial changes during storage of control and curry leaves idli batter at 30 °C for 5 days. c Microbial changes during storage of control and curry leaves idli batter at 4 °C for 5 days