262 Pages
by
CRC Press
262 Pages
by
CRC Press
Also available as eBook on:
This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail. This treatise on legume-based fermented foods will be... Read more
1. Soy Suace 2. Miso 3. Sufu 4. Natto 5. Tempe 6. Fermented Soybean Milkadn Other Fermented Legume Milk Products 7. Oncom- Fermented Peanut Press Cake 8. Idli 9. Dhokla and Khaman 10. Dawadawa 11. Papads 12. Other Legume-Based Fermented Foods 13. Future of Legume-Based Fermented Foods
Biography
N.R. Reddy
