date:Dec 11, 2012
Throughout the world different kinds of fermented cereal foods constitute a fundamental part of the diet. These foods also give their flavour to identity of local food cultures.
Having roots in artesanal traditions, modern use of cereal fermentation relies on science-based understanding of microbial metabolism and its impact on the biologically active cereal matrix. The diversification of industrial raw materials and products and awareness of healthy nutrition opens new applications to ferment