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Fermented Grain Legumes, Seeds and Nuts

A Global Perspective. FAO Agricultural Services Bulletin No. 142

Format: Paperback
Publisher: Food & Agriculture Organization of the United Nations (FAO), Rome, Italy
Published: 27th Dec 2000
Dimensions: w 210mm h 300mm d 13mm
Weight: 363g
ISBN-10: 9251044449
ISBN-13: 9789251044445
Barcode No: 9789251044445
ISSN: 1010-1365
This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.

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