Препараты пробиотиков из индийских ферментированных продуктов (Russian Edition)
by Дипак Чанд Шарма, Неха Кхагвал
This Russian-language work explores probiotic preparations connected with Indian fermented foods. It offers a focused introduction to the relationship between fermentation and probiotics, making it relevant to readers interested in food science, microbiology, nutrition, and traditional fermented products.
About This Book
This Russian-language edition examines probiotic preparations associated with Indian fermented foods.
The book brings together the topics of probiotics, fermentation, and food-based preparation.
It may interest readers exploring the scientific and nutritional dimensions of fermented foods.
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