Quality aspects of alkaline-fermented foods

Handbook of Indigenous Foods Involving Alkaline Fermentation

Volumn , Issue , 2014, Pages 315-398

  Azokpota, Paulin ^a   Somerset, Shawn Mark ^b   Nagai, Toshirou ^c   Li, Li Te ^d   Ma, Yan Li ^d   Chuenarrom, Chanya ^e  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b AUSTRALIAN CATHOLIC UNIVERSITY   (Australia)

^c NATIONAL INSTITUTE OF AGROBIOLOGICAL SCIENCES   (Japan)

^d CHINA AGRICULTURAL UNIVERSITY   (China)

^e PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER ACCEPTANCE; FERMENTATION PROCESS; FERMENTED FOODS; FOOD PREPARATION; MARKETING POINTS; NUTRITIONAL VALUE; QUALITY ASPECTS; SENSORY CHARACTERISTICS;

EID: 85011046211     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b17195     Document Type: Chapter

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