Question

how anaerobic respiration is used in making of idli and dosa​

Answer 1

Answer:

Microbes carry out lactic acid fermentation (the anaerobic respiration) and produce carbon dioxide and lactic acid. The puffy appearance of Idli and Dosa dough is due to carbondixoide released by microbes during fermenration. It is also due to released carbon dioxide during lactic acid fermentation.

Note : I MADE THIS ANSWER BY WHATEVER I KNOW. I DID NOT CHECK GOOGLE

Answer 2

ᴀɴꜱᴡᴇʀ:-

Microbes carry out lactic acid fermentation (the anaerobic respiration) and produce carbon dioxide and lactic acid. The puffy appearance of Idli and Dosa dough is due to carbondixoide released by microbes during fermenration. ... It is also due to released carbon dioxide during lactic acid fermentation.

ʜᴏᴩᴇ ɪᴛ ʜᴇʟᴩꜱ ᴜ:))

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