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Effect of roasting and fermentation on viscosity of cereal-legume based food formulas

✍ Scribed by J. F. Wanink; T. van Vliet; M. J. R. Nout

Book ID
105066039
Publisher
Springer US
Year
1994
Tongue
English
Weight
572 KB
Volume
46
Category
Article
ISSN
1573-9104

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Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuelefficient. Lactic acid fermented foods have an important role in