Food And Agricultural Organization Of The United Nations Agricultural Services Bulletin

Resumen del Libro

This is the third document in the Agricultural Service Bulletin series on food fermentations in developing countries. It documents information on fermentation technologies and highlights potential for the development and improvement of grain-legume, seed and nut fermentations in developing countries. Fermentation improves the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirements for their preparation.