Traditional Foods: Some Products and Technologies
Central Food Technological Research Institute, 1986 - Food industry and trade - 292 pages
Papers presented at the UN University Workshop on "Traditional Food Technologies: Their Development and Integrated Utilisation with Emerging Technologies" held in June 1983 at Central Food Technological Research Institute, Mysore.
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Traditional Food Technologies in Ethiopia
Fermented Vegetable Proteins of Nigeria
Traditional Food Beverage and Technology of Nigeria and Other
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aflatoxin alcoholic amino acid areas bacteria bean beverages boiled Bubod butter cake cassava cereals cheese chemical Chhana coagulation colour consumed consumption cooked rice corn countries culture curd Dahi Dairy diet dough dried drying enzymes fermented foods fermented products fish sauce flavour food industry food products fried Ghee glutinous rice grains Gundruk heat Hmyin important improved Khoa lactic acid lndia lndonesia lnstitute maize manufacture mash meal meat meat analogues microorganisms milk millet Miso mixed mixture moisture mold mustard Nga-pi Ngan pya-ye Nigeria nutritional Oncom packaging palm wine Paneer pickles powder processing protein raw materials Research Rhizopus oligosporus rice wine salt shelf-life shrimp soaked sorghum sour soybean soymilk starch steam storage substrate sugar sun-dried sweet Table Tempe temperature texture Thailand Tofu Tortillas traditional fermented foods traditional food technologies traditional technologies vegetable vitamin wheat flour yeast