Thai fermented foods: Microorganisms and their health benefits

Handbook of Fermented Functional Foods, Second Edition

Volumn , Issue , 2008, Pages 495-511

  Tanasupawat, Somboon ^a   Visessanguan, Wonnop ^b  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

MICROORGANISMS; NUTRITION;

ASIAN COUNTRIES; DOMESTIC CONSUMPTION; HEALTH BENEFITS; MICROBIAL PROCESS; NUTRITIONAL VALUE; PROCESSING TECHNIQUE; SENSORIAL PROPERTIES; SENSORY QUALITIES;

FOOD MICROBIOLOGY;

EID: 84944677456     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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