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: |
Internet
Full Text (via Taylor & Francis)Online
| Call Number: |
TX558.L4
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| TX558.L4 | Available |