Fermentation Processes Engineering in the Food Industry
The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients.
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| Other Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2013
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| Series: | Contemporary food engineering
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food fermentation