Popular fermented foods and beverages in Southeast Asia

• Main Authors: Law, Se Vern, Abu Bakar, Fatimah, Mat Hashim, Dzulkifly, Abdul Hamid, Azizah
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24124/1/24124.pdf; http://psasir.upm.edu.my/id/eprint/24124/; http://www.ifrj.upm.edu.my/volume-18-2011.html

Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia. The review concerning the indigenous carbohydrate-based fe...