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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Auteur principal: Bamforth, Charles W.
Format: Livre
Langue:Undetermined
Publié: London CRC 2013
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ