Indigenous fermented foods of latin America

Microorganisms and Fermentation of Traditional Foods

Volumn , Issue , 2014, Pages 312-340

  De LeBlanc, Alejandra de Moreno ^a   Todorov, Svetoslav D ^b   Vignolo, Graciela ^a   De Giori, Graciela Savoy ^a,c   LeBlanc, Jean Guy ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Biotechnology; Indigenous fermented foods; Lactic acid bacteria; Traditional foods; Yeasts

Indexed keywords

EID: 84960800774     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b17307     Document Type: Chapter

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