Titlebook: Ethnic Fermented Foods and Alcoholic Beverages of Asia; Jyoti Prakash Tamang Book 2016 Springer India 2016 Alcoholic Beverages.Amylolytic

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Jyoti Prakash TamangThe first book on fermented foods and beverages of Asia with details on microbiology, nutrition and health-promoting benefits.Provides an up-to-date review of fermented food and beverages of Asia.Cove

biosphere

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Der Erfolg von Mergers & Acquisitionssignificance because they provide nutritious foods in a wide diversity of flavors, aromas, and textures that enrich the human diet. Fermented foods have also great potential in maintaining health and preventing disease. In Bangladesh, many different types of traditional fermented foods and beverages

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https://doi.org/10.1007/978-3-476-04951-3y and use of substrates which have eventually resulted in a wide range of sensory attributes. Ethnic communities of Nepal have their own diverse culture and cultural heritage resulting into various types of fermented foods. ., ., ., and . are the fermented vegetables produced by lactics from . leafy

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,Einleitung: ?Law and“ reversed?,tus, texture, aroma, and shelf life of the fermented products. Fermented foods prepared at domestic or household levels in Pakistan have their generic and simple procedures. It is among the reasons that specialty fermented food products of the region have greater popularity among peoples owing to th

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https://doi.org/10.1007/978-3-662-29168-9 it contains various kinds of spices and herbs that resulted in the unique aroma and taste. Besides that, Thailand has different ways of consuming food depending on the region or areas. Thailand also has many varieties of traditional fermented foods and beverages with different purposes. . (fish sau

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