| Autor: |
Prajapati, J. B., Sreeja, V. |
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This book is an effort to provide timely and comprehensive information about the most popular fermented food from Indian subcontinent, Dahi. This book provides traditional, technological, biochemical, microbiological, health and nutritional aspects of dahi. Lots of research work have been done and are still going on related to dahi. The information is provided in a simple and systematic manner keeping in mind the probable readers. Additionally it also provides an over view of dahi based products existing in India. This document also will serve as the comprehensive review of research work carried out on dahi and related products. |
| Databáze: |
eBook Collection (EBSCOhost) |
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