Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

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Publisher CRC Press
Release Date
ISBN 143988790X
Pages 916 pages
Rating 4/5 (05 users)

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