Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-w

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s