Handbook of plant-based fermented food and beverage technology: Second edition

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Volumn , Issue , 2012, Pages 1-813

  Hui, Y H ^a   Evranuz, E Özgül ^b   Arroyo López, Francisco Noé ^c   Fan, Lihua ^d   Hansen, Åse Solvej ^e   Jaramillo Flores, M Eugenia ^h   Rakin, Marica ^h   Schwan, Rosane Freitas ^f   Zhou, Weibiao ^g  

^a Science Technology System   (United States)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^c INSTITUTO DE LA GRASA   (Spain)

^d Agriculture and Agri Food ^*  (Canada)

^e UNIVERSITY OF COPENHAGEN   (Denmark)

^f FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^g NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^h NONE

Author keywords

[No Author keywords available]

Indexed keywords

BEER; CEREAL PRODUCTS; FERMENTED MILK; FRUITS; PALM OIL; PETROLEUM PROSPECTING; PROBIOTICS; QUALITY ASSURANCE; VEGETABLES; WINE;

BALSAMIC VINEGARS; CULTURAL IDENTITY; FERMENTED FOODS; FOOD PROCESSORS; RURAL HOUSEHOLDS; SOURDOUGH BREAD; SPECIALTY PRODUCTS; VEGETABLE PRODUCTS;

FOOD MICROBIOLOGY;

EID: 85056074278     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b12055     Document Type: Book

References (0)