Legume Based Fermented Foods: 1st Edition (Hardback) book cover

Legume Based Fermented Foods

1st Edition

By N.R. Reddy

CRC Press

262 pages

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Hardback: 9781315894904
pub: 2018-04-16
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pub: 2018-02-06
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Description

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 helpful to food scientists and nutritionists in improving the nutritional quality, organoleptic quality, and safety of these foods. It will also serve as an important reference book for scientists and technologists involved in fermented foods research.

Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
SCI086000
SCIENCE / Life Sciences / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science