Beverages and Foods From Fungi |  |
Chapter Concepts1. The step common to both beer and wine making is the fermentation of sugar to alcohol, a conversion made possible through the action of yeast.
2. In distillation, the alcoholic content of a beverage is raised considerably through the principle of differential boiling points.
3. Fungi have a proven nutritional value when consumed directly as food or as agents of fermentation in fermented foods.
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2003 McGraw-Hill Higher Education