๐”– Bobbio Scriptorium
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PRODUCTION OF CORN AND LEGUME MALTS FOR USE IN HOME FERMENTATION

โœ Scribed by AGNES F. ZAMORA; MARION L. FIELDS

Book ID
108803466
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
543 KB
Volume
43
Category
Article
ISSN
0022-1147

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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