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Didier Montet & Ramesh C. Ray 
Fermented Foods, Part II [PDF ebook] 
Technological Interventions

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Sampul Didier Montet & Ramesh C. Ray: Fermented Foods, Part II (PDF)

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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Bahasa Inggris ● Format PDF ● Halaman 525 ● ISBN 9781351793773 ● Editor Didier Montet & Ramesh C. Ray ● Penerbit Taylor and Francis ● Diterbitkan 2017 ● Diunduh 3 kali ● Mata uang EUR ● ID 5329782 ● Perlindungan salinan Adobe DRM
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Didier MontetRamesh C. RayMontpellier, France) Montet Didier (International Center for Agricultural Research for Development (Cirad)India) Ray Ramesh C. (Central Tuber Crops Research Institute

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