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: |
Table of Contents:
- 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.