Preface

Prabir K. Sarkar, Robert M.J. Nout

Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

1 Citation (Scopus)

Abstract

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer
Original languageEnglish
Title of host publicationHandbook of Indigenous Foods Involving Alkaline Fermentation
EditorsP.K. Sarkar, M.J.R. Nout
PublisherCRC Press
PagesXXI-XXII
ISBN (Electronic)9781466565302
ISBN (Print)9781466565296
Publication statusPublished - 23 Jul 2014

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    Sarkar, P. K., & Nout, R. M. J. (2014). Preface. In P. K. Sarkar, & M. J. R. Nout (Eds.), Handbook of Indigenous Foods Involving Alkaline Fermentation (pp. XXI-XXII). CRC Press.