Applications Of Biotechnology In Traditional Fermented Foods
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Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy
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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a