Handbook of Plant-Based Fermented Food and Beverage Technology
Tahun : 2012Pengarang : Y. H. Hui
Penerbit : Taylor & Francis Group
Ket : The availability of fermented foods has a long history among different cultures. The acceptability of fermented foods also differ because of cultural habits. A product highly acceptable in one culture may not be so acceptable by consumers in another culture. The number of fermented food products is countless. The manufacturing processes of fermented products vary considerably owing to variables such as food groups, form and characteristics of the final products, kind of ingredients used, and cultural diversity.
Ketegori : Information technology
