Future of alkaline-fermented foods for traditional markets

M.J.R. Nout, P.K. Sarkar

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)
Original languageEnglish
Title of host publicationHandbook of Indigenous Foods involving Alkaline Fermentation
EditorsM.J.R. Nout, P.K. Sarkar
Place of PublicationBoca Raton, FL
Pages559-562
Number of pages629
Publication statusPublished - 2014

Publication series

NameFermented Foods and Beverages Series
PublisherCRC Press, Taylor & Francis Group

Cite this

Nout, M. J. R., & Sarkar, P. K. (2014). Future of alkaline-fermented foods for traditional markets. In M. J. R. Nout, & P. K. Sarkar (Eds.), Handbook of Indigenous Foods involving Alkaline Fermentation (pp. 559-562). (Fermented Foods and Beverages Series)..