Titlebook: Ethnic Fermented Foods and Alcoholic Beverages of Asia; Jyoti Prakash Tamang Book 2016 Springer India 2016 Alcoholic Beverages.Amylolytic

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Ethnic Fermented Foods and Alcoholic Beverages of Asia978-81-322-2800-4

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Ethnic Fermented Foods of Nepal,e the resultant fermented alcoholic beverages of Nepal prepared by using . starter and cereal as base ingredients which are consumed only by a certain ethnic group. These indigenous fermented foods are highly acclaimed products and have been consumed since time immemorial. These are spontaneously fe

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Ethnic Fermented Foods and Beverages of Thailand, main raw materials of . are . (Thai traditional fermentation starter), glutinous rice, and water. After fermentation for 2 weeks, the obtained . will have an alcohol content of about 7–10 %. . is used as . starter and consists of flour, selected herbs, and natural microorganisms such as fungus, bac

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Ethnic Fermented Foods and Beverages of Korea,ique tastes and flavors to all kinds of foods. The fermented traditional foods have very unique flavors and tastes that are not present in their original raw materials. They produce not only those flavors but also various components which have a wide range of bioactive functions, such as anticancer,