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Synopsis
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
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About the Author
Ramesh C. Ray, Didier Montet
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Fermented Foods : Technological Interventions
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Fermented Foods, Part II
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Fermented Foods, Part II
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Fermented Foods : Technological Interventions
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Fermented Foods : Technological Interventions
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Fermented Foods : Technological Interventions
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Fermented Foods, Part II: Technological Interventions (Food Biology Series)
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Fermented Foods, Part II: Technological Interventions
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Gebunden. Condition: New. Ramesh C. Ray, Didier MontetThis book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover. Seller Inventory # 595417592
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Fermented Foods, Part II: Technological Interventions (Food Biology Series)
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Fermented Foods: Technological Interventions
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