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Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages Series)
by V.K. Joshi (Author),
CRC Press (Publisher)
Product Specifications
Book Description
In addition to its nutritive, safety, and preservative effects, fermentation of
food adds value to agricultural raw materials, thus providing a source of income
and generating employment. This book covers different aspects of traditional
fermented foods of South Asia. It covers the indigenous fermented foods of
India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Myanmar.
For each food type, the book addresses the microbiology, biochemistry,
biotechnology, quality, and nutritional value. The various fermented foods of
South East Asia are organized under different types of fermentation involved in
production of such products.
Book Specifications
ISBN-13 9781439887837
Language English
Binding Hard Bound
Publisher CRC Press
Publishing Date 2015-12-18
Total Pages 640