Indigenous fermented foods of South Asia / edited by V.K. Joshi.

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book discusses numerous topics...

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Bibliographic Details

Online Access:	Full Text (via Taylor & Francis)
Other Authors:	Joshi, V. K., 1955- (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press LLC, [2016]
Series:	Fermented foods and beverages series.
Subjects:	Fermented foods > South Asia. Fermented foods. South Asia.