vada
vada Indian; spiced, deep fried balls of legume flour that has been left overnight to undergo a lactic acid bacterial fermentation, together with Leuconostoc mesenteroides, which produces carbon dioxide as a leavening agent.
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Aspartic Acid , aspartic acid (aspartate) (ă-spar-tik) n. see amino acid.
aspartic acid (aspartate) A non‐essential amino acid.
aspartic acid An aliphatic, acidic, p… Glutamic Acid , glutamic acid A non‐essential amino acid; it is acidic since it has two carboxylic acid groups; its amide is glutamine. See also monosodium glutamate… Acetic Acid , OVERVIEW
Acetic acid (uh-SEE-tik AS-id) is a clear, colorless liquid with a sharp odor. In its pure form, the compound is also known as glacial aceti… Oxalic Acid , OVERVIEW
Oxalic acid (ok-SAL-ik AS-id) is a transparent, colorless, crystalline solid that often occurs as the dihydrate (HOOCCOOH·2H2O). The dihydra… Lipoic Acid , lipoic acid Chemically, dithio‐octanoic acid, a coenzyme (together with vitamin B1) in the metabolism of pyruvate and in the citric acid cycle. Altho… Citric Acid , OVERVIEW
Citric acid (SIT-rik AS-id) is also known as 2-hydroxy-1,2,3-propanetricarboxylic acid and β-hydroxytricarballylic acid. It is a common cons…
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