Legume Based Fermented Foods.
"This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legum...
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| Online Access: |
Full Text (via Taylor & Francis) |
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
CRC Press,
2018.
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| Series: | Routledge revivals.
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| Subjects: |
| Summary: | "This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail. This treatise on legume-based fermented foods will be helpful to food scientists and nutritionists in improving the nutritional quality, organoleptic quality, and safety of these foods. It will also serve as an important reference book for scientists and technologists involved in fermented foods research."--Provided by publisher. |
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| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781351074001 1351074008 9781351090902 1351090909 9781351082457 1351082450 9781351099356 1351099353 1315894904 9781315894904 |