This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented f

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of foo