Titlebook: Ethnic Fermented Foods and Beverages of India: Science History and Culture; Jyoti Prakash Tamang Book 2020 Springer Nature Singapore Pte L

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Jyoti Prakash TamangDiscusses the ethnic fermented food and beverages of every region in the sub-continent comprehensively.Provides insights into the regulations and food safety issues associated with fermented food prod

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Anwendung der EU-Vorschriften im Vollzug,India. During the course of assimilation, people of this region developed the art of fermenting various perishable, inedible raw agricultural commodities into palatable, preserved and organoleptically superior foods and beverages. Locally available biological resources such as cereals, legumes, bamb

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Impressionen zur suspekten Welt der Justiz,ges of Chhattisgarh. Apart from rice, traditional dishes are also made from wheat, barley, and different lentils. Fermentation process has an impact on food’s aroma, flavor, texture, and nutritional content besides preservation. The ethnic food of Chhattisgarh serves a wide range of mouthwatering di

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Kapitel 11. Schlussbetrachtungen, based on the key ingredients used: (i) plant saps/juices; (ii) lentil, i.e., urid dal; and (iii) crude solar salt. These processes possibly involve natural spontaneous uncontrolled fermentations, initiated and sustained by mixed microbial cultures that grow either simultaneously or succession. The

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