Vinod Joshi
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It is a great book with a wealth of information and in depth knowledge of indigenous fermented foods .I would call it a very basic book with comprehensive account of methods of production of Indigenous fermented foods,with proper background of microbiology and biochemistry with quality of the products prepared, and consumed with a proper background of areas of their production.I rate it as one of the best book that I have ever read,referred to and has inspired me a lot.
Handbook of Indigenous Fermented Foods, Revised and Expanded
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