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: |
MARC
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| 245 | 0 | 0 | |a Legume Based Fermented Foods. |
| 264 | 1 | |a [Place of publication not identified] : |b CRC Press, |c 2018. | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a computer |b c |2 rdamedia. | ||
| 338 | |a online resource |b cr |2 rdacarrier. | ||
| 490 | 1 | |a Routledge revivals. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Cover; Title Page; Copyright Page; Contents; Preface; THE EDITORS; Contributors; 1 Introduction; 2 Soy Sauce; 3 Miso; 4 Sufu; 5 NATTO; 6 Tempe; 7 Fermented Soybean Milk And Other Fermented Legume Milk Products; 8 Oncom (Fermented Peanut Press Cake.); 9 Idli; 10 Dhokla And Khaman; 11 Dawadawa; 12 The Two-Body Problem; 13 Other Legume-Based Fermented Foods; 14 Future Of Legume-Based Fermented Foods; Index. | |
| 520 | |a "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. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed February 23, 2018) | |
| 650 | 0 | |a Legumes as food. |0 http://id.loc.gov/authorities/subjects/sh85075877. | |
| 650 | 0 | |a Fermented foods. |0 http://id.loc.gov/authorities/subjects/sh85050241. | |
| 650 | 7 | |a Fermented foods. |2 fast |0 (OCoLC)fst00922990. | |
| 650 | 7 | |a Legumes as food. |2 fast |0 (OCoLC)fst00995973. | |
| 700 | 1 | |a Reddy, N. R. |0 http://id.loc.gov/authorities/names/n85142126 |1 http://isni.org/isni/0000000110371567. | |
| 700 | 1 | |a Pierson, Merle D. |0 http://id.loc.gov/authorities/names/n85142128 |1 http://isni.org/isni/0000000024184124. | |
| 700 | 1 | |a Salunkhe, D. K. |0 http://id.loc.gov/authorities/names/n50015320 |1 http://isni.org/isni/0000000117615368. | |
| 776 | 0 | 8 | |i Print version: |a Reddy, N.R. |t Legume Based Fermented Foods. |d Milton : CRC Press, ©2018 |z 9781315894904. |
| 830 | 0 | |a Routledge revivals. |0 http://id.loc.gov/authorities/names/no2009176216. | |
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