Recommended For You
Fermentation is regaining popularity in worldwide markets as a result of the discovery of the health advantages associated with the probiotic properties of fermented foods. This historical custom is also an affordable option for prolonging food shelf life. This useful study covers a wide range of fermented things found in the Himalayas that have been widely examined but are less well-known, such as fermented fish and vegetables. Each probiotic bacteria is isolated, characterized, and identified using contemporary phenotypic and genotypic features.
The Himalayan Mountains, the highest in the world and home to Mount Everest and K2, are also home to a diverse range of ethnic fermented delicacies.
Language
English
Publisher
CRC Press
Book Format
Paperback
Number of Pages
316
Author
Jyoti Prakash Tamang
Title
Himalayan Fermented Foods
ISBN-13
9780367385316
Publication Date
October, 2019
Help Center