Biochemical and Processing Aspects

The four parts of a fermentation process are discussed in more detail below. (Fig. 9.1) 

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Guzman-Maldonado, S.H., and Paredes-Lopez, O., Functional products of plants indigenous to Latin America amaranth, quinoa, common beans, and botanicals, in Functional Foods Biochemical and Processing Aspects, Mazza, G., Ed., Technomic Publishing, Lancaster, PA, 1998, 293. 

Mazza, G. 1998. Functional Foods Biochemical and Processing Aspects . Technomic Publishers,... 

Oomah, B.D. and Mazza, G. 1998. Flaxseed Products for Disease Prevention, in Functional Foods—Biochemical and Processing Aspects. Mazza, G. (ed.) Lancaster, PA Tech-nomic Publishing Co., Inc., pp. 91-138. 

Functional Foods Biochemical and Processing Aspects, Volume... 

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