Legume Based Fermented Foods
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- Synopsis
- 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.
- Copyright:
- 1986
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 262 Pages
- ISBN-13:
- 9781351090902
- Related ISBNs:
- 9781315894904, 9781351074001
- Publisher:
- CRC Press
- Date of Addition:
- 08/06/20
- Copyrighted By:
- CRC Press
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.