The cuisine of South Asia is covered in this book. The microbiology, biochemistry, biotechnology, quality, and nutritional worth of each type of food are all thoroughly discussed. Numerous topics are covered in the book, including various indigenous fermented food types, the benefits of eating them for health, and issues with their quality and safety. The creation of indigenous fermented foods, such as those made from cereal, vinegars, milk products, mushrooms, alcoholic fermented foods, and fruit and vegetable products, as well as the indigenous technology used to make them, are the subject of separate chapters. The sustainability of indigenous fermented foods as well as challenges relating to industrialization and socioeconomic situations are also explored.
Fermented Foods and Beverages
V K Joshi
Indigenous Fermented Foods of South Asia
10.10 x 7.20 x 2.00 Inches