Diversity of plant-based food products involving alkaline fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation

Volumn , Issue , 2014, Pages 7-187

  Nagai, Toshirou ^a   Li, Li Te ^b   Ma, Yan Li ^b   Sarkar, Prabir K ^c   Nout, M J Robert ^d   Park, Kun Young ^e   Jeong, Ji Kang ^e   Lee, Jang Eun ^f   Lee, Ggot Im ^g   Lee, Cherl Ho ^g   Chukeatirote, Ekachai ^h   Yang, Hongjiang ⁱ   Oyewole, Olusola Bandele ^j   Obadina, Adewale Olusegun ^j   Azokpota, Paulin ^k   Sanni, Abiodun Isiaka ^l   Oguntoyinbo, Folarin Anthony ^m   Jeff Agboola, Yemisi Adefunke ⁿ   Ojinnaka, Maureen Theodore Chinwe ^o   Ouoba, Labia Irène Ivette ^p   Timotius, Kris Herawan ^q   Brown, Susan Ray ^r   Bardwell, Genevieve ^r   more..

^a NATIONAL INSTITUTE OF AGROBIOLOGICAL SCIENCES   (Japan)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF NORTH BENGAL   (India)

^d WAGENINGEN UNIVERSITY   (Netherlands)

^e Pusan National University   (South Korea)

^f Korea Food Research Institute   (South Korea)

^g Korea University   (South Korea)

^h MAE FAH LUANG UNIVERSITY   (Thailand)

ⁱ TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^j FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^k UNIVERSITY OF ABOMEY CALAVI   (Benin)

^l UNIVERSITY OF IBADAN   (Nigeria)

^m UNIVERSITY OF LAGOS   (Nigeria)

ⁿ Ondo State University of Science and Technology   (Nigeria)

^o IMO STATE UNIVERSITY   (Nigeria)

^p Thornton Heath   (United Kingdom)

^q KRIDA WACANA CHRISTIAN UNIVERSITY   (Indonesia)

^r Rising Creek Bakery   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

E-KNOWLEDGE; FERMENTATION PROCESS; FERMENTED FOODS; GENETIC RESOURCES; KNOWLEDGE DATABASE; METABOLIC ACTIVITY; MICROBIAL DIVERSITY;

FERMENTATION;

EID: 84964870445     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b17195     Document Type: Chapter

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