Handbook of plant-based fermented food and beverage technology /

Handbook of plant-based fermented food and beverage technology / edited by Y.H. Hui, administrative associate editor, E. Özgül Evranuz.

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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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Bibliographic Details
Online Access: Full Text (via ProQuest)
Other Authors: Hui, Y. H. (Yiu H.) (Editor), Evranuz, E. Özgül (Editor), Hui, Y. H.
Other title:Handbook of fermented food and beverage technology
Handbook of food and beverage fermentation technology.
Format: eBook
Language:English
Published: Boca Raton : CRC Press, [2012]
Edition:2nd ed.
Subjects:
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.
Plant proteins as food
Beverages > Microbiology
Fermentation
Fermented foods
Plant products
Handbooks and manuals

Internet

Full Text (via ProQuest)

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Call Number: TP371.44
TP371.44 Available

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