Indigenous Fermented Foods Of Southeast Asia
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Language: en
Pages: 442
Pages: 442
Type: BOOK - Published: 2014-12-10 - Publisher: CRC Press
Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereal
Language: en
Pages: 883
Pages: 883
Type: BOOK - Published: 2016-01-05 - Publisher: CRC Press
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of
Language: en
Pages: 796
Pages: 796
Type: BOOK - Published: 2018-05-04 - Publisher: CRC Press
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to
Language: en
Pages: 640
Pages: 640
Type: BOOK - Published: 2023-01-21 - Publisher: Elsevier
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key as
Language: en
Pages: 1031
Pages: 1031
Type: BOOK - Published: 2010-06 - Publisher: Soyinfo Center
Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.
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