|Author(s)||Nout, Robert; Sarkar, Prabir K.|
|Source||In: Handbook of Indigenous Foods Involving Alkaline Fermentation / Nout, R., Sarkar, P.K., CRC Press - ISBN 9781466565296 - p. 563 - 566.|
|Publication type||Peer reviewed book chapter|
To achieve the requirements for future markets that were mentioned in the previous chapter, research and development will be essential at various levels of application. A wealth of data describing microbial and chemical aspects of composition and changes taking place during fermentations is available.