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Ethnic Fermented Foods and Beverages of India: Science...

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Science (General)
Ethnic Fermented Foods and Beverages of...

Ethnic Fermented Foods and Beverages of India: Science History and Culture

Jyoti Prakash Tamang

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როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Science (General)

წელი:

2020

გამომცემლობა:

Springer Singapore

ენა:

english

ISBN 10:

9811514860

ISBN 13:

9789811514869

ფაილი:

EPUB, 213.76 MB

IPFS:

,

english, 2020

ამ წიგნის ჩამოტვირთვა მიუწვდომელია საავტორო უფლებების მფლობელის საჩივრის გამო

Beware of he who would deny you access to information, for in his heart he dreams himself your master

— Pravin Lal

შესაძლოა დაგაინტერესოთ

Kathy Smith — Fermenting: 3 in 1- Guide to Delicious Fermenting Recipes for Vegetables and Herbs+ Fermenting Recipes of Meat Products, Kimchi and Sourdough+ Fermenting Recipes of Fruits and Beverages

Needham Joseph; Huang H.T. — Science and Civilisation in China Vol. 6 Biology and Biological Technology - Part 5 Fermentations and Food Science

Keith Steinkraus — Handbook of Indigenous Fermented Foods (Food Science and Technology)

Ramesh C. Ray, Didier Montet — FERMENTED FOODS II: technological interventions

Jyoti Prakash Tamang — Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values

Jyoti Prakash Tamang, Kasipathy Kailasapathy — Fermented Foods and Beverages of the World.

edited by Y. H. Hui, E. Özgül Evranuz. — Handbook of plant-based fermented food and beverage technology

Jyoti Prakash Tamang — Health benefits of fermented foods and beverages

Unknown — New fields for brewers and others active in the fermentation and allied industries

Oluwafemi Ayodeji Adebo — African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Galanakis, Charis M — Innovations in traditional foods

Alexandru Grumezescu, Alina Maria Holban — The Science of Beverages, Volume 3 Engineering tools in the beverage industry

Grumezescu, Alexandru(Editor);Holban, Alina Maria(Editor) — Processing and Sustainability of Beverages: Volume 2: The Science of Beverages

Alexandru Grumezescu, Alina Maria Holban — Biotechnological Progress and Beverage Consumption

Alexandru Grumezescu, Alina Maria Holban — Preservatives and preservation approaches in beverages. Volume 15, The science of beverages

Jamuna Prakash (editor), Viduranga Waisundara (editor), Vishweshwaraiah Prakash (editor) — Nutritional and Health Aspects of Food in South Asian Countries (Nutritional and Health Aspects of Traditional and Ethnic Foods)

A. Sankaranarayanan (Editor); N. Amaresan (Editor); D. Dhanasekaran (Editor) — Fermented Food Products

Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle — Technologies for Value Addition in Food Products and Processes

Deborah Madison — Handbook of Indigenous Fermented Foods

Larry R. Beuchat — Food and Beverage Mycology

Gupta, Vijai Kumar; Oliveira, Luiz Antonio de; Shapaval, Volha; Treichel, Helen; Tuohy, Maria G — Microbial functional foods and nutraceuticals

Pierson, Merle D.; Reddy, N. R.; Salunkhe, D. K — Legume Based Fermented Foods

International Food Information Service — Dictionary of food science and technology : Compiled and edited by the International Food Information Service

Edward R.(Ted) Farnworth — Handbook of Fermented Functional Foods

Ana Lúcia Barretto Penna, Luis Augusto Nero, Svetoslav Dimitrov Todorov — Fermented foods of Latin America: from traditional knowledge to innovative applications

Warren Jefferson — Enhance Your Health with Fermented Foods

Ted Wilson, Norman J. Temple — Beverages in Nutrition and Health

Morton, Arnold E — Fermented foods : sources, consumption and health benefits

Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle — Technologies for Value Addition in Food Products and Processes

P. Paquin — Functional and Speciality Beverage Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Fabienne Remize, Didier Montet — Safety and Microbiological Quality

Fabienne Remize, Didier Montet — Safety and Microbiological Quality

Jayachandra S. Yaradoddi, Bharati S. Meti, Sulochana B. Mudgulkar, Dayanand Agsar — Frontiers in Food Biotechnology

Arun Karnwal, Abdel Rahman Mohammad Said Al-Tawaha — Food Microbial Sustainability: Integration of Food Production and Food Safety

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