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Handbook of plant-based fermented food and beverage technology /

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"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recen...

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Bibliografiske detaljer
Hovedforfatter:	Hui Y H (ed.)
Andre forfattere:	Hui, Y. H., Evranuz, E. Özgül
Format:	Printed Book
Udgivet:	Boca Raton, FL : CRC Press, c2012.
Udgivelse:	2nd ed.
Fag:	Fermented foods Beverages Fermentation Plant proteins as food Plant products TECHNOLOGY & ENGINEERING / Food Science.

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