To achieve the requirements for future markets that were mentioned in the previous chapter, research and development will be essential at various levels of application. A wealth of data describing microbial and chemical aspects of composition and changes taking place during fermentations is available.
|Title of host publication||Handbook of Indigenous Foods Involving Alkaline Fermentation|
|Editors||R. Nout, P.K. Sarkar|
|Number of pages||4|
|Publication status||Published - Jun 2014|