Handbook of plant-based fermented food and beverage technology /

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foo...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Hui, Y. H. (Yiu H.) (Editor ), Evranuz, E. Özgül (Editor ), Hui, Y. H.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton : CRC Press, [2012]
Edición:2nd ed.
Temas:
Fermented foods > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Plant proteins as food > Handbooks, manuals, etc.
Fermented foods.
Plant products > Handbooks, manuals, etc.
Aliments fermentés > Guides, manuels, etc.
Fermentation > Guides, manuels, etc.
Protéines végétales (Aliment) > Guides, manuels, etc.
Aliments fermentés.
Produits végétaux > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Plant proteins as food
Beverages > Microbiology
Fermentation
Fermented foods
Plant products
handbooks.
Handbooks and manuals
Handbooks and manuals.
Guides et manuels.
Acceso en línea:Texto completo

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