The Handbook of Indigenous Fermented Foods, Third Edition presents information on fermented food products, production processes, and nutritional benefits. It explores how fermentation changes food composition, adds nutrients, produces active ingredients or increases nutrient bioavailability, and how live bacteria in some fermented foods enhance nutritive health value. This edition covers Indonesian tempe and related fermentations, indigenous fermented foods involving acid fermentation, indigenous fermented foods with ...
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The Handbook of Indigenous Fermented Foods, Third Edition presents information on fermented food products, production processes, and nutritional benefits. It explores how fermentation changes food composition, adds nutrients, produces active ingredients or increases nutrient bioavailability, and how live bacteria in some fermented foods enhance nutritive health value. This edition covers Indonesian tempe and related fermentations, indigenous fermented foods involving acid fermentation, indigenous fermented foods with ethanol as a major product, indigenous amino acid/peptide sauces and pastes with meat-like flavors, and mushrooms producing single-cell protein on food and agricultural wastes.
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Add this copy of Handbook of Indigenous Fermented Foods to cart. $130.14, new condition, Sold by discount_scientific_books rated 5.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 1983 by Marcel Dekker.
Add this copy of Handbook of Indigenous Fermented Foods to cart. $130.94, new condition, Sold by discount_scientific_books rated 5.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 1983 by Marcel Dekker.
Add this copy of Handbook of Indigenous Fermented Foods to cart. $165.78, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1983 by Marcel Dekker Inc.