Mollakhalili Meybodi, Neda and Tajabadi Ebrahimi, Maryam and Mortazavian, Amir Mohammad (2016) Ethnic fermented foods and beverage of Iran. Springer India, pp. 309-322.
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Abstract
Fermented foods and beverages comprise the main portion of people�s diets in Iran. People prefer consuming fermented foods which are present in different tastes, forms, and sensory properties due to enzymatic effects of microorganisms which are naturally present or intentionally added. It is also revealed that fermented food consumption creates healthy effects. Regarding the importance of fermented foods and beverages in Iranian diet and their diversity, the aim of this chapter is to introduce native fermented foods and beverages of Iran considering its origin, microbiology, and biochemistry. © Springer India 2016.
| Item Type: | Book |
|---|---|
| Page Range: | pp. 309-322 |
| Journal or Publication Title: | Ethnic Fermented Foods and Alcoholic Beverages of Asia |
| Publisher: | Springer India |
| Depositing User: | ms soheila Bazm |
| URI: | http://eprints.ssu.ac.ir/id/eprint/9859 |
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