Legume Based Fermented Foods

by N.R. Reddy and Merle D. Pierson

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail. This treatise on legume-based fermented foods will be helpful to food scientists and nutritionists in improving...

• Format: Hardcover
• Language: English
• ISBN: 0849362865
• ISBN13: 9780849362866
• Release Date: September 1986
• Publisher: CRC Press
• Length: 264 Pages
• Weight: 1.80 lbs.