Handbook of plant-based fermented food and beverage technology
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recen...
| Formato: | Libro electrónico |
|---|---|
| Idioma: | Inglés |
| Edición: | 2nd ed |
| Materias: | |
| Acceso en línea: | Acceso restringido con credenciales, usuarios UPSA |
| Ver en Biblioteca de la Universidad Pontificia de Salamanca: | https://koha.upsa.es/cgi-bin/koha/opac-detail.pl?biblionumber=723028 |
Solicitar por préstamo interbibliotecario:
Correo
| Formulario
Tabla de Contenidos:
- pt. 1. Introduction
- pt. 2. Soy products
- pt. 3. Fruits and fruit products
- pt. 4. Vegetables and vegetable products
- pt. 5. Cereals and cereal prodcuts
- pt. 6. Specialty products
- pt. 7. Fermentation and food ingredients.
