Optimizing process of high physiological activity roast broken black soybean natto
碩士 === 中國文化大學 === 生活應用科學研究所 === 93 === Natto is a traditional fermented soybean food in Japan, which is made by fermenting steamed soybean with Bacillus natto. It is characterized by unique viscous material and flavor, and has various physiological functions. In this study, we used green-cotylendon...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/29358585193597411614 |