Fermented cereals: a global perspective
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Main Authors: | , , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1999
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Subjects: | CEREALS, FERMENTED FOODS, FERMENTATION, STARTER CULTURES, NUTRITIVE VALUE, PRODUCTION DATA, HISTORY, CHEMICAL COMPOSITION, PLANT ANATOMY, ANTINUTRITIONAL FACTORS, TOXIC SUBSTANCES, FOOD TECHNOLOGY, CEREALE, ALIMENT FERMENTE, CEREALES, ALIMENTOS FERMENTADOS, FERMENTACION, CULTURE STARTER, VALEUR NUTRITIVE, DONNEE DE PRODUCTION, HISTOIRE, COMPOSITION CHIMIQUE, ANATOMIE VEGETALE, FACTEUR ANTINUTRITIONNEL, SUBSTANCE TOXIQUE, TECHNOLOGIE ALIMENTAIRE, CULTIVOS INICIADORES, VALOR NUTRITIVO, DATOS DE PRODUCCION, HISTORIA, COMPOSICION QUIMICA, ANATOMIA DE LA PLANTA, FACTORES ANTINUTRICIONALES, SUSTANCIAS TOXICAS, TECNOLOGIA DE LOS ALIMENTOS, |
Online Access: | http://www.fao.org/docrep/x2184E/x2184E00.htm |
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