Fermented Cereals: A Global Perspective

Description

This bulletin reviews the fermentation of cereals to produce alcoholic beverages, vinegar, breads and porridges in the various regions of the world. It documents information on traditional fermentation technologies, and on potential areas for the development and improvement of small-scale food fermentations in the developing world.

• Author: N. F. Haard
• Publisher: Food & Agriculture Org.
• Published: 1999-01-01
• Pages: 132
• ISBN-13: 9789251042960