Handbook of plant-based fermented food and beverage technology / edited by Y. H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recen...
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Year of Publication: | 2012 |
Edition: | 2nd ed. |
Language: | English |
Online Access: | |
Physical Description: | xix, 790 p. :; ill. |
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Table of Contents:
- pt. 1. Introduction
- pt. 2. Soy products
- pt. 3. Fruits and fruit products
- pt. 4. Vegetables and vegetable products
- pt. 5. Cereals and cereal prodcuts
- pt. 6. Specialty products
- pt. 7. Fermentation and food ingredients.