Cocoa and Coffee Fermentations

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Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry

Cocoa and Coffee Fermentations

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This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality

The Oxford Handbook of Food Fermentations

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Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks,

Handbook of Indigenous Foods Involving Alkaline Fermentation

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Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an over

Indigenous Fermented Foods of Southeast Asia

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Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereal