Fermented soya food

Continued part 1, part 2 of ebook "Textbook of food science and technology" provides readers with contents including: animal food products and processing techniques; baking process and products; baking, ingredients, leavening agents and ovens; microwave cooking; novel food production and processing; leaf protein concentrates (LPC); fermented soya products; food packaging;...

192p dangsovu 20-10-2023 5 4   Download

Tungrymbai is one of the most popular and ethnic fermented food of Garo and Khasi tribes of Meghalaya region, produced by fermentation of soya beans by heterogeneous Lactic Acid Bacteria. To assess the nature of microbes and their source during spontaneous fermentation is generally studied to explore the microbial diversity of this particular food.

10p nguaconbaynhay6 24-06-2020 29 1   Download